Jump to Recipe·Print Recipe·Leave a Review

This post may contain affiliate links, which won’t change your price but will share some commission.

"Baking" potatoes in the slow cooker won't give you crispy skin, but they cook so nicely and are totally hands-off, no oven required!

I have been having a lot of luck "roasting" things in the slow cooker lately, so I thought I'd give "baking" a try! This worked pretty well, but I think the potatoes I used were a bit too large.

I also think that maybe pricking them with a fork, the way you do when you bake them in the oven, would help.

All I did was scrub the potatoes, put them each on their own piece of aluminum foil, sprinkled them with salt (next time I'll drizzle them with a little olive oil first, too), wrap them tightly in the foil, and put them in the slow cooker on high for 6-8 hours.

I needed the extra hours because the potatoes were so large, but if you use average-sized ones, it shouldn't take quite as long.

I pricked them with a fork to check after 5, and they needed more time. I'll definitely try this again with the tweaks I've mentioned and report back.

It was great to have baked potatoes done ahead of time, hanging out in the fridge, to use for the next few days - just popped them in the microwave and they were good to go!

We really liked them as a side dish for the Argentinean Red Shrimp a la Chesapeake Bay.