Crockpot Baked Potatoes: The Busy Cook’s Secret Weapon
Let’s be real—between work, errands, and trying to remember where you left your phone (again), dinner can feel like just another thing on the never-ending to-do list. That’s where Crockpot Baked Potatoes come in.
No oven needed, no foil-wrapping marathons, no heating up your whole kitchen. Just tender, fluffy Crockpot Baked Potatoes waiting for you at the end of the day like a warm, starchy hug.
Why Crockpot Baked Potatoes?
Because sometimes you want a “set it and forget it” side dish.
Crockpot Baked Potatoes are….
- Effortless.… Toss them in before you leave for the day.
- Versatile….Load them up or keep it simple.
- Meal-prep friendly…Make a bunch and use throughout the week.
What You Are Going TO Need…..
- Russet potatoes (medium-sized work best)
- Olive oil (optional)
- Salt (optional)
- Crockpot/slow cooker
Toppings & Variations….
- Loaded…..Sour cream, shredded cheddar, chives, crumbled bacon.
- Broccoli cheddar…. Steamed broccoli + melty cheese = yes please.
- Chili-topped… Perfect for leftover chili nights.
Pro Tips
- Don’t overdo the size…..Giant potatoes can take forever. Medium ones cook more evenly.
- Cooking for a crowd? Did you know you can fit 6–8 potatoes depending on your crockpot size.
- Meal prep win…. Store extras in the fridge for up to 5 days. Reheat in the microwave or air fryer.
If you’ve never tried crockpot baked potatoes, this is your sign. They’re an easy way to bring some comfort and flexibility to your meals without piling on the stress.
Just scroll down for the easy directions….
Ingredients
- Russet potatoes (medium-sized work best)
- Olive oil (optional)
- Salt (optional)
- Crockpot/slow cooker
Instructions
- Wash and dry your potatoes. Scrub them well—they’re grown in the dirt, after all.
- Prick each one a few times with a fork to let steam escape.
- Rub with olive oil and sprinkle with salt for crispy-ish skins.
- Place them in the crockpot—no water needed! Stack if needed but try to keep them in a single layer if you can.
- Cook on low for 7–8 hours or high for 4–5 hours.
- You’ll know they’re done when a fork slides in with no resistance. That’s the magic moment.
- ENJOY!!
Notes
Picture of Broccoli Cheddar Potato is from My Kitchen Mates.