crock pot baked potatoes topped with sour cream, bacon and chives, sitting on aluminum foil
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Crock Pot Baked Potatoes

Yield: 4 –6 servings
Prep Time:
10 mins
Crock Pot Baked Potatoes—how to bake potatoes in your slow cooker. Easy method with no cleanup. Perfect for weeknight dinners or to feed a crowd.


  • 4-6 russet baking potatoes
  • 2-3 teaspoons olive oil — 1/2 teaspoon per potato
  • 1-1 1/2 teaspoons kosher salt — 1/4 teaspoon per potato
  • Aluminum foil
  • Toppings: Freshly grated Roundy's Cheese — I used extra-sharp cheddar, chopped chives, cooked and crumbled bacon; Roundy's Non-Fat Plain Greek Yogurt


  1. Scrub the potatoes and dry completely. For each potato, tear off a piece of aluminum foil large enough to wrap around the potato completely. Prick the potato all over with a fork, then place it in the center of the foil. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato, then wrap tightly with the foil sheet. Place in your slow cooker.
  2. Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Do not overcook, or the potatoes may become soggy. Remove and carefully unwrap (the potatoes will be hot). Split and top with cheese, chives, bacon, and Greek yogurt as desired.

Recipe Notes

  • The cooking time will vary based on the size of your potato. Large potatoes will need longer, while smaller potatoes will cook more quickly. I think this method would also work well with other types of potatoes (such as Yukon gold) or sweet potatoes, so feel free to experiment.
Course: Main Course
Cuisine: American
Keyword: Crock Pot Baked Potatoes, Easy Baked Potatoes, Healthy Crock Pot Recipe

Nutrition Information

Amount per serving (1 medium/large (6 ounce) potato without toppings) — Calories: 177, Fat: 2g, Sodium: 280mg, Carbohydrates: 36g, Fiber: 4g, Sugar: 2g, Protein: 6g

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