You want baked potatoes. You need baked potatoes. But turning on the oven feels like signing up for a gym membership—too much effort for something you’ll barely use.
Enter the crock pot. This lazy genius appliance turns spuds into fluffy, tender perfection while you do absolutely nothing. No babysitting, no scorched fingers, no existential dread over wasted energy.
Just set it, forget it, and come back to potato heaven. Why hasn’t everyone tried this yet?
Why This Recipe Slaps
First, it’s hands-off. No flipping, no basting, no frantic oven-light peeking.
Second, the slow heat keeps the potatoes moist—no Sahara-dry interiors here. Third, you can cook a whole batch at once without turning your kitchen into a sauna. And finally, cleanup is a joke.
Wrap them in foil, toss them in the crock, and walk away like a boss.
Ingredients (a.k.a. The Shortest Grocery List Ever)
- Russet potatoes (as many as you can fit in your crock pot—usually 4–6)
- Olive oil or melted butter (for rubbing, because shiny potatoes are happy potatoes)
- Salt (kosher or sea salt, unless you’re using table salt, in which case—why?)
- Optional toppings: sour cream, chives, bacon, cheese, or your dignity after eating three in one sitting
Step-by-Step: How to Not Mess This Up
- Scrub the potatoes—dirt isn’t a seasoning, no matter what your toddler thinks.
- Dry them thoroughly. Wet potatoes steam instead of bake, and we’re not making soup here.
- Poke holes with a fork (4–5 per potato).
Unless you enjoy potato explosions, in which case, skip this and film it for TikTok.
- Rub with oil/butter and salt. Pretend you’re prepping them for a spa day.
- Wrap in foil (optional, but it keeps them extra moist). Or live dangerously and go naked.
- Place in the crock pot.
No liquid needed—this isn’t a pool party.
- Cook on HIGH for 4–5 hours or LOW for 7–8. Yes, that’s a wide range. Potatoes aren’t clock-watchers.
- Test for doneness by squeezing (with tongs, unless you’re fireproof).
They should yield like a stress ball.
Storage: Because You Won’t Eat All Six (Probably)
Let leftovers cool, then stash them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven—or chop them into home fries because you’re fancy now. For long-term hoarding, freeze them wrapped in foil and thaw before reheating.
Benefits Beyond Your Wildest Dreams
This method saves energy, time, and your sanity.
It’s idiot-proof (no offense), scalable for crowds, and leaves your oven free for more important things, like frozen pizza. Plus, the slow cooking deepens the potatoes’ natural sweetness. Take that, oven elitists.
Common Mistakes (a.k.a.
How to Ruin a Perfectly Good Potato)
- Overcrowding. Give them space, or they’ll steam instead of bake.
- Skipping the oil. Dry potatoes = sad potatoes.
- Using tiny potatoes.
Russets are king here—waxy varieties won’t fluff up the same.
- Peeling them. The skin holds everything together. Also, it’s delicious.
Fight me.
Alternatives for the Rebellious
No foil? No problem. Skip it for crispier skins (though they won’t get crunchy—this isn’t an air fryer).
Swap olive oil for bacon fat if you’re feeling decadent. Add garlic powder or rosemary to the rub if you’re fancy. Or throw in sweet potatoes and pretend it’s health food.
FAQ: Your Burning Questions, Answered
Can I cook other veggies with the potatoes?
Sure, but they’ll release moisture and change the texture.
Stick to dense veggies like carrots, and expect a softer result.
Why are my potatoes still hard?
You didn’t cook them long enough. Crock pots vary—check at the lower end of the time range, but don’t panic if they need extra time.
Do I really need to poke holes?
Unless you want to recreate a potato grenade, yes. Steam needs to escape unless you’re going for drama.
Can I use this method for mashed potatoes?
Technically yes, but you’ll need to add liquid and stir, which defeats the purpose.
IMO, bake them whole, then mash after.
Final Thoughts
Baking potatoes in a crock pot is the culinary equivalent of finding money in your pocket—unexpected, easy, and deeply satisfying. It’s not gourmet, but it’s genius. So next time you’re debating between oven and laziness, let the crock pot win.
Your future self (and your potatoes) will thank you.