Step-by-Step Instructions
Step 1 – Prep the Potatoes
Scrub potatoes well, removing any blemishes or “eyes.” Pat completely dry.
Step 2 – Pierce for Even Cooking
Use a fork to poke holes all around each potato. This prevents bursting and helps steam escape.
Step 3 – Oil & Season
Rub each potato with olive oil, then sprinkle evenly with salt.
Step 4 – Wrap in Foil
Wrap tightly in aluminum foil so no skin is exposed—this keeps the potato moist and flavorful.
Step 5 – Slow Cook to Perfection
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Low setting: 7–8 hours
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High setting: 4–5 hours
Potatoes are ready when a fork slides in easily.
Step 6 – Serve Hot
Carefully unwrap and split open. Fluff with a fork and add your favorite toppings.
What to Serve With Slow Cooker Baked Potatoes
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Chili or stew spooned over the top
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BBQ pulled pork or shredded chicken
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A fresh side salad for balance
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Classic toppings: butter, sour cream, shredded cheese, bacon bits, chives
Tips for Perfect Slow Cooker Potatoes
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Size matters: Cook similar-sized potatoes so they finish at the same time.
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Avoid overcrowding: Air circulation helps even cooking.
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Leave in the foil: If serving later, they’ll stay warm for up to an hour in the slow cooker on the “warm” setting.
Storage & Reheating
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Fridge: Store in foil or airtight container for up to 4 days.
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Reheat: Oven (350°F, 15–20 min) or microwave (remove foil first).
FAQ
Q: Can I skip the foil?
A: You can, but the skin will be drier and the potatoes won’t be as evenly moist.
Q: Do I need to add water to the crock pot?
A: Nope! The potatoes steam perfectly without extra water.
Q: Can I cook sweet potatoes this way?
A: Absolutely—just adjust cooking time depending on size.
Final Thoughts
These slow cooker baked potatoes wrapped in foil prove that the simplest techniques often give the most delicious results. No oven babysitting, no risk of overcooking—just tender, flavorful potatoes ready when you are.
