Here’s an easy, hands-off way to make baked potatoes in foil using a crock pot (slow cooker)—soft, fluffy, and perfect for toppings.
Crock Pot Baked Potatoes (Foil-Wrapped)
Ingredients
- Russet potatoes (as many as fit in your crock pot)
- Olive oil or butter (optional)
- Salt (optional)
- Aluminum foil
Instructions
- Wash & prep
- Scrub potatoes clean and pat dry.
- Prick each potato 2–3 times with a fork.
- Season (optional)
- Rub lightly with olive oil or butter.
- Sprinkle with a little salt if you like.
- Wrap
- Wrap each potato tightly in aluminum foil.
- Load the crock pot
- Place foil-wrapped potatoes directly into the crock pot.
- No water needed.
- Cook
- Low: 7–8 hours
- High: 4–5 hours
Potatoes are done when a fork slides in easily.
- Serve
- Carefully unwrap (hot steam!) and serve with toppings like butter, cheese, sour cream, or chives.
Tips
- Try to use potatoes that are similar in size so they cook evenly.
- You can stack them if needed—just don’t overpack.
- If you want slightly firmer skins, unwrap and broil for a few minutes (optional).
If you want, I can also show you how to make loaded crock pot baked potatoes (cheese, bacon, and all) or how to do them without foil.
