I found a little-known technique for Crock Pot Baked Potatoes that makes weeknight meal planning unexpectedly simple.

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I never thought a lazy Sunday could turn into the best dinner, but these Crock Pot Baked Potatoes changed that. I use simple russet potatoes and a little shredded sharp cheddar cheese, and somehow the results feel like something I should’ve been doing forever.

The slow cooker method almost seems like cheating, because while I forget about dinner, the potatoes are getting perfectly tender and the cheese melts into every bite. I mess up recipes a lot, so if I can get this right you can too.

Trust me, you’ll want to try this the next time you want easy and impressive.

Ingredients

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Russet potatoes: Starchy, high in carbs and fiber very filling, great for creamy fluffy texture
Butter: Adds rich fat and silky mouthfeel, full of calories but tastes amazing
Sour cream: Tangy, creamy and it’s cool, brings brightness, adds a bit of protein and fat
Cheddar cheese: Sharp, salty gives protein and calcium, melts into gooey pockets, very comforting
Bacon: Smoky, crispy mostly fat and protein, adds savory crunch and big flavor
Olive oil: Helps skins crisp, gives healthy unsaturated fats, just a little goes far
Chives: Fresh oniony pop nearly no calories, brightens flavors and looks pretty

Ingredient Quantities

6 medium russet potatoes (about 3 to 3 1/2 pounds, give or take)

1 to 2 tablespoons olive oil or vegetable oil

1 1/2 to 2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper (optional)

4 tablespoons unsalted butter (1/2 stick)

1 cup sour cream

1 cup shredded sharp cheddar cheese

4 slices bacon, cooked and crumbled

2 tablespoons chopped chives or green onions

How to Make this

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1. Scrub the 6 russet potatoes clean and dry them well, leave them whole, no need to pierce.

2. Drizzle 1 to 2 tablespoons oil over the potatoes and rub each one so it’s evenly coated, then sprinkle 1 1/2 to 2 teaspoons kosher salt and the 1/2 teaspoon black pepper if you want it.

3. Arrange the potatoes in the crock pot in a single layer if you can, otherwise stack gently, cover and set to cook on low for 8 to 9 hours or on high for 4 to 5 hours until a fork goes in easily.

4. While they cook, crisp the 4 slices of bacon in a pan or oven, drain on paper towels and crumble; shred 1 cup sharp cheddar and chop the 2 tablespoons chives or green onions, measure the 1 cup sour cream and set aside the 4 tablespoons butter.

5. When the potatoes are done lift them out with tongs onto a plate, slice each one lengthwise and squeeze or fluff the insides with a fork so they open up.

6. Place about 1 teaspoon to 1 tablespoon of butter into each hot potato so it melts right in, then dollop with sour cream and sprinkle the shredded cheddar over top so it melts a bit.

7. Top with the crumbled bacon and chopped chives, taste and add a pinch more kosher salt or pepper if needed.

8. Serve right away. If you want crisper skins, pop the potatoes under a hot broiler for 3 to 5 minutes before adding toppings, but it’s optional.

Equipment Needed

1. 6-quart slow cooker (crock pot)
2. Large skillet or rimmed baking sheet for crisping bacon
3. Pair of tongs for lifting hot potatoes
4. Fork for testing and fluffing the insides
5. Sharp chef’s knife and cutting board for chopping chives and slicing
6. Measuring spoons and 1 cup measuring cup
7. Cheese grater for shredding the cheddar
8. Small bowl and spoon for the sour cream, plus paper towels for draining bacon

FAQ

How long do these crock pot baked potatoes take to cook? Cook 6 medium russets on LOW for about 8 to 9 hours or on HIGH for 4 to 5 hours. They're done when a fork slides in easily or the center feels soft, if you want a number aim for roughly 200 to 210 F internal temp.

Do I need to poke holes or wrap the potatoes in foil? Yes poke each potato once or twice with a fork so steam can escape, that helps avoid explosions. Wrapping in foil is optional, it keeps skins softer but you really dont need it and foil can make them steam more so they might take a bit longer.

Can I stack the potatoes or do they need to be in a single layer? You can stack them, just dont cram the crock pot. Give some room for heat to circulate, and if you're stacking use a trivet or a couple layers of foil to keep them from sitting in any pooled liquid.

How do I get crispy skin? Crock pot skin stays soft, so if you want crispy skin finish them: brush with a little oil and salt then pop under a 425 F oven or a hot broiler for 8 to 12 minutes until browned. Works great if you crave that oven-baked texture.

Can I use other kinds of potatoes or more than 6? Yukon Gold or red potatoes work but they are waxier so they wont be as fluffy inside. You can cook more than 6 if your slow cooker is big enough, just increase time a little and dont overcrowd.

How should I store and reheat leftovers? Keep cooled potatoes in the fridge up to 3 to 4 days. Reheat in a 350 F oven for 15 to 20 minutes, or microwave for a quick fix. Whole potatoes don't freeze well, mash them first if you want to freeze.

The EASIEST Crock Pot Baked Potatoes Ever! Recipe Substitutions and Variations

Russet potatoes: swap with Yukon Gold for a creamier interior and slightly shorter cook time, or use red potatoes if you like thinner skins and a waxier bite (you might need less time).
Sour cream: plain Greek yogurt works great for tang and fewer calories, or crème fraîche if you want richer creamier flavor.
Sharp cheddar: try Monterey Jack or Colby for excellent meltability, or Gruyere for a nuttier fancy note, pepper Jack if you want some heat.
Bacon: use cooked pancetta for similar salty smoke, turkey bacon for a leaner choice, or crispy smoked tofu to make it vegetarian.

Pro Tips

1) Pick potatoes that are close in size and dont cram them. If you have to stack, put the biggest ones on the bottom and try to leave a little air space so they cook evenly. Rotate once if they look uneven.

2) Pat the skins really dry before you oil them, and use coarse salt on the outside. It gives better texture and flavor. If you want extra-crispy skin, wipe off any surface moisture then brush with a little melted butter right before you broil.

3) Use freshly shredded cheddar not the pre-shredded stuff, it melts way better. Also crisp the bacon in the oven on a rack so it stays super crunchy and you can re-crisp it quick in a hot pan just before serving.

4) For richer, fluffier insides, mash the hot flesh a little with a fork and fold in warm butter and a splash of warm sour cream rather than cold. Cold toppings cool the potato down too fast, so heat them a bit or let the potato melt them in.

The EASIEST Crock Pot Baked Potatoes Ever! Recipe

Recipe by Bob Jones

0.0 from 0 votes

I found a little-known technique for Crock Pot Baked Potatoes that makes weeknight meal planning unexpectedly simple.

Servings

servings

Calories

543

kcal

Equipment: 1. 6-quart slow cooker (crock pot)
2. Large skillet or rimmed baking sheet for crisping bacon
3. Pair of tongs for lifting hot potatoes
4. Fork for testing and fluffing the insides
5. Sharp chef’s knife and cutting board for chopping chives and slicing
6. Measuring spoons and 1 cup measuring cup
7. Cheese grater for shredding the cheddar
8. Small bowl and spoon for the sour cream, plus paper towels for draining bacon

Ingredients

6 medium russet potatoes (about 3 to 3 1/2 pounds, give or take)
1 to 2 tablespoons olive oil or vegetable oil
1 1/2 to 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper (optional)
4 tablespoons unsalted butter (1/2 stick)
1 cup sour cream
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
2 tablespoons chopped chives or green onions

Directions

Scrub the 6 russet potatoes clean and dry them well, leave them whole, no need to pierce.
Drizzle 1 to 2 tablespoons oil over the potatoes and rub each one so it's evenly coated, then sprinkle 1 1/2 to 2 teaspoons kosher salt and the 1/2 teaspoon black pepper if you want it.
Arrange the potatoes in the crock pot in a single layer if you can, otherwise stack gently, cover and set to cook on low for 8 to 9 hours or on high for 4 to 5 hours until a fork goes in easily.
While they cook, crisp the 4 slices of bacon in a pan or oven, drain on paper towels and crumble; shred 1 cup sharp cheddar and chop the 2 tablespoons chives or green onions, measure the 1 cup sour cream and set aside the 4 tablespoons butter.
When the potatoes are done lift them out with tongs onto a plate, slice each one lengthwise and squeeze or fluff the insides with a fork so they open up.
Place about 1 teaspoon to 1 tablespoon of butter into each hot potato so it melts right in, then dollop with sour cream and sprinkle the shredded cheddar over top so it melts a bit.
Top with the crumbled bacon and chopped chives, taste and add a pinch more kosher salt or pepper if needed.
Serve right away. If you want crisper skins, pop the potatoes under a hot broiler for 3 to 5 minutes before adding toppings, but it's optional.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.