Step 3: Season the Skins
Rub each potato with olive oil until evenly coated. Sprinkle generously with salt and a touch of black pepper to enhance flavor.
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Step 4: Arrange in the Slow Cooker
Place the potatoes in the slow cooker in a single layer. If needed, stack them carefully, but avoid overcrowding to ensure even cooking.
Step 5: Cook to Perfection
On high heat: 4–5 hours
On low heat: 7–8 hours
The potatoes are ready when a fork easily pierces through the center.
Step 6: Serve & Enjoy
Use tongs to remove the potatoes from the slow cooker. Slice open, fluff the insides with a fork, and serve hot with your favorite toppings.
Chef’s Tips
Crispier Skin: After slow cooking, place the potatoes on a baking sheet and broil for 3–5 minutes for restaurant-style crispy skins.
Meal Prep Friendly: Cook extra potatoes and refrigerate for up to 4 days. Reheat in the oven or microwave for quick meals.
Topping Ideas: Go classic with sour cream and chives, load them with chili and cheese for a hearty meal, or keep it light with steamed broccoli and a sprinkle of Parmesan.
Size Matters: Medium to large Russets work best since their starchy texture creates fluffy interiors.
Before you go
With this no-fuss recipe, baked potatoes become one of the easiest and most versatile dishes you can prepare. Perfect for busy weeknights, family dinners, or as a comforting side, these slow cooker baked potatoes are a true time-saver that never compromises on flavor.