Easy Slow Cooker Loaded Baked Potatoes
Easy Slow Cooker Loaded Baked Potatoes are the ultimate side dish. After making them dozens of times, I’ve discovered the trick to getting them perfectly crispy on the outside and fluffy on the inside. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Buffalo Chicken Dip Recipe and Easy One-Pan Lemon Chicken and Rice Dinner Recipe.
Why This Easy Slow Cooker Loaded Baked Potatoes Is Pure Comfort
- Crispy on the outside, fluffy on the inside
- Better than takeout and so easy to make
- Customize with your favorite toppings
- Perfect for busy weeknights and meal prepping
What You'll Need for Easy Slow Cooker Loaded Baked Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Water
- Salt
- Olive oil
- Salt
- Pepper
- Garlic powder
- Optional: Sour cream
- Optional: Shredded cheese
- Optional: Bacon
- Optional: Chives
- Optional: Sour cream
đź“ť Ingredient Notes
- Russet potatoes: Scrub potatoes clean but do not peel.
đź›’ Tools & Equipment I Recommend
- Slow cooker — Cooks potatoes evenly and hands-off → See on Amazon
- Potato masher — Mashes potatoes perfectly for smooth texture → See on Amazon
How to Make Easy Slow Cooker Loaded Baked Potatoes
- Prepare potatoes: Scrub potatoes clean, prick with a fork, and rub with olive oil, salt, and pepper.
- Cook in slow cooker: Place potatoes in slow cooker, pour in water, and cook on high for 4-5 hours or low for 8-10 hours.
- Broil for crispiness: Carefully remove potatoes from slow cooker, slice, and broil for 5-10 minutes for crispy skin.
- Add toppings: Top with sour cream, shredded cheese, bacon, chives, and serve.
Cook's Tips for Perfect Easy Slow Cooker Loaded Baked Potatoes
- : For extra crispy skin, toss potatoes in olive oil before cooking.
- Common mistake and fix: Avoid overcooking to prevent mushy potatoes. Start checking for doneness at the minimum cooking time.
- : For a healthier version, use Greek yogurt instead of sour cream.
- : Make ahead and reheat in the oven for best results.
Storing & Reheating Easy Slow Cooker Loaded Baked Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: Potatoes can be cooked ahead of time and reheated before adding toppings.
Freezing Easy Slow Cooker Loaded Baked Potatoes
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but skin may become soggy.
Recipe Notes
- Chef tip: For even cooking, place potatoes in a single layer in the slow cooker.
- Best substitution: Sweet potatoes can be used as a substitute for russet potatoes.
- Make-ahead: Potatoes can be cooked ahead of time and reheated before adding toppings.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not cooking evenly, try placing them in a single layer and adjusting the cooking time accordingly.
Want to level up this recipe?
Baking sheet — Perfect for broiling potatoes and achieving crispy skin → Check price on Amazon
Easy Slow Cooker Loaded Baked Potatoes
Ingredients
Main Ingredients
- Russet potatoes
- Water
- Salt
- Olive oil
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Sour cream
- Shredded cheese
- Bacon
- Chives
- Sour cream
Instructions
- Prepare potatoes: Scrub potatoes clean, prick with a fork, and rub with olive oil, salt, and pepper.
- Cook in slow cooker: Place potatoes in slow cooker, pour in water, and cook on high for 4-5 hours or low for 8-10 hours.
- Broil for crispiness: Carefully remove potatoes from slow cooker, slice, and broil for 5-10 minutes for crispy skin.
- Add toppings: Top with sour cream, shredded cheese, bacon, chives, and serve.
Notes
- Chef tip: For even cooking, place potatoes in a single layer in the slow cooker.
- Best substitution: Sweet potatoes can be used as a substitute for russet potatoes.
- Make-ahead: Potatoes can be cooked ahead of time and reheated before adding toppings.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not cooking evenly, try placing them in a single layer and adjusting the cooking time accordingly.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, but skin may become soggy.
- Make ahead: Potatoes can be cooked ahead of time and reheated before adding toppings.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 15g
- Carbs: 45g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 20mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Loaded Baked Potatoes FAQs
Yes, you can cook the potatoes ahead of time and reheat before adding toppings. However, the skin may lose some of its crispiness.
Overcooking is the most common reason for mushy potatoes. Start checking for doneness at the minimum cooking time and adjust accordingly.
Yes, the slow cooker generates minimal heat and is perfect for summer cooking. Just be sure to place it in a well-ventilated area.
Reheating in the oven at 350°F (175°C) for 10-15 minutes is the best way to maintain the crispy skin and fluffy interior.
Yes, while broiling adds crispiness, it's not necessary. The potatoes will still be delicious without it.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Loaded Baked Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
