Recipes that let you “set it and forget it” are some of the best. These Crockpot Baked Potatoes are no exception. Come home to a pot full of baked potatoes all set for dinner!

It seems that in recent years I’ve become remiss in serving baked potatoes. I’m not sure why that is, but I’m ready to bring back the good old spud.

Years ago when Bryan and I were first married, his mom and I would often go shopping or out to dinner together. Believe it or not, we had a favorite steak house where we’d go for just baked potatoes and salad bar. It was one of our favorite things to do together.

That steak house was probably pretty pricey. Good thing that this is such an easy meal to make at home! In case you didn’t know, a way to make it even easier is to cook your potatoes in the crockpot!

Yes, really!

How to make crockpot baked potatoes

To make crockpot baked potatoes you only need a few ingredients:

baking potatoes

olive oil

salt and pepper

You want to make sure to scrub each potato and pierce it with a fork.

And then rub the olive oil all over the potato and season it with salt and pepper. I then wrap it in foil and place them in my crockpot. That’s it!

As with most crockpot recipes, Crockpot Potatoes don’t turn out exactly the same as those you bake in the oven. You won’t get the same crispy skin that you do with traditionally baked potatoes. What these lack in crispiness, they make up for in convenience!

There really couldn’t be an easier way to make baked potatoes. These Crockpot Potatoes are perfect for taking to a potluck supper or serving to a crowd. Make a bunch at one time and let the slow cooker do the work!

Why do you need to poke holes in the potatoes?

You always want to make sure to poke holes in the potatoes before you bake them so it can help steam escape. Otherwise you might end up with a baked potato explosion! And nobody wants that.

So make sure to pierce your potato with a fork before hand.

Can You Use Aluminum Foil In A Slow Cooker?

Absolutely! It’s what makes this easy to make.

And fast to clean up as well! Like I said…let the slow cooker do all the work here.

Crockpot Baked Potato Topping Ideas

Consider serving a baked potato bar and serving these toppings:

You can also prepare this Chili Stuffed Sweet Potatoes Recipe by making the sweet potatoes according to this method.

Leftover baked potatoes?

If you have any leftover, save them and turn them into the best Skillet home fries.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

Tools I use to make this recipe easy:

This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

This post contains affiliate links which provide a means for me to earn fees linking to Amazon and other affiliate sites.

6-qt slow cooker – A must-have for this recipe.

Ergo Chef cooking tongs – I love these! They are my favorite cooking tongs and good for serving as well.

Print Recipe 5 from 2 votes Crockpot Baked Potatoes Recipes that let you “set it and forget it” are some of the best. These Crockpot Baked Potatoes are no exception. Come home to a pot full of baked potatoes all set for dinner! Prep Time 10 mins Cook Time 6 hrs Total Time 6 hrs 10 mins Servings: 4 potatoes Calories: 315 kcal Author: Jessica Fisher Ingredients 4 russet potatoes

2 tbsp olive oil

salt

black pepper Instructions Scrub each potato and pierce it with a fork. Rub the olive oil all over the skin and sprinkle with salt and pepper. Wrap each potato with foil and place in the crock of a slow cooker.

Cook for 8 to 10 hours on low or 6 hours on high. Serve with your favorite toppings. Notes Store leftover baked potatoes, not in the foil, in the fridge up to 4 days. These are great to use as leftovers! Nutrition Calories: 315 kcal | Carbohydrates: 58 g | Protein: 6.2 g | Fat: 7.4 g | Saturated Fat: 1.1 g | Sodium: 313 mg | Potassium: 1502 mg | Fiber: 8.9 g | Sugar: 4.2 g | Calcium: 330 mg | Iron: 0.4 mg

Originally published August 5, 2009. Updated February 10, 2018.