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There’s something about the smell of potatoes baking that takes me right back to my grandma’s kitchen. She’d always have potatoes going—sometimes in the oven, sometimes tucked into the embers of her old wood stove—and regardless of where they were cooking, that cozy scent promised good eating to come. These days, especially on busy weeks or, honestly, when I don’t want to heat up my whole house, I let my slow cooker do the magic! Slow Cooker Foil Baked Potatoes are one of those little tricks I keep up my sleeve for stress-free meals, hearty sides, and even make-ahead lunches. Seriously, you just tuck the spuds in, get on with your day, and come dinner, your house smells like pure comfort and you’ve got perfectly fluffy potatoes, every single time.
Now, the best part? This method is almost impossible to mess up (which, let’s be honest, is my favorite kind of recipe). With just a touch of olive oil and a good sprinkle of salt, the potatoes’ own earthy flavor shines. I’m all about that well-seasoned, salty skin—sometimes I think that’s actually the best part—especially if you crisp it up at the finish. You can dress these up any which way, from the classic butter-sour-cream-chives combo (never not a hit!) to loading them up with chili or caramelized onions for something that feels almost fancy.
Why You’ll Love This Recipe
- So easy and hands-off: Pop ‘em in the slow cooker and walk away. Seriously, you’ll forget they’re even in there until your kitchen smells heavenly.
- Perfect, fluffy texture: The slow heat works its magic—think pillowy middles, well-seasoned skins, and all the cozy vibes.
- Fully customizable: Put out all the toppings and let everyone go wild, or keep it simple for a little “just like grandma used to do” nostalgia.
- Feeds a crowd with zero stress: I’ve done this for potlucks and big family barbecues—just toss in as many potatoes as fit!
- No oven needed: Perfect for summer days or when your main dish has already claimed every inch of oven space.
Key Ingredients
Potatoes: Russet potatoes are my go-to here—they turn out fluffy, classic, and absorb all those seasonings like a dream. Yukon Golds give you a slightly creamier bite, so use them if you love a buttery texture. Red potatoes work too, especially if you want smaller, snackier portions. Just keep in mind, the size will affect cooking time (see my notes below!).
Olive oil: Don’t skip this! A rub of olive oil keeps the skin from drying out and gives it that craveable restaurant-y vibe. You can swap in melted butter or avocado oil if you’re feeling frisky.
Salt: A generous sprinkle (I love kosher or flaky sea salt) over the skins gives you that can’t-stop-snacking flavor. Ever wonder why baked potatoes in restaurants taste so good? It’s the salty, crispy skin!
Aluminum foil: This one’s non-negotiable—with foil, you lock in all the steam for that luscious, fluffy finish. Plus, it makes cleanup (and storing leftovers) a breeze.
Full ingredient list and exact amounts are over in the recipe card at the bottom.
Instructions
Preparation
Wash and dry: Don’t be shy—give those potatoes a good scrub under cold running water to get rid of any dirt. Pat completely dry with a kitchen towel. (This helps the skins crisp up a touch, even in the slow cooker.)
Inspect: If they’ve got eyes or blemishes, just nip those off with a paring knife. No need to peel—the skin is the best part!
Piercing
Don’t skip this—poke each potato 4–5 times all over with a fork. It lets steam escape so you don’t end up with a potato “grenade” (been there, cleaned that, won’t go back).
The little holes also give your olive oil and salt a channel to sneak inside and season that fluffy potato goodness from the inside out.
Seasoning
Drizzle each potato with olive oil and rub to coat evenly. Now, sprinkle them all over with salt—be generous, honestly. If you want to get fancy, you can add cracked black pepper, garlic powder, or whatever your heart desires at this stage.
Wrapping
Tear off a square of aluminum foil for every potato. Place the potato in the center, then wrap it up—tucking the ends and edges so it’s sealed but not squeezed. You want things tight enough to hold in the moisture but loose enough for air to circulate. No bare bits poking out—it’s a potato present!
Slow Cooking
Arrange the wrapped potatoes snugly in the bottom of your slow cooker. If you’re making a bunch, just stack them in layers—it’s pretty forgiving, but I like to try to keep them in a mostly single layer for the fluffiest results.
Cooking Times: On LOW: 7–8 hours (my preference for dinner-prep days). On HIGH: 4–5 hours if you’re short on time or got a late start. I promise—either way delivers cozy, bakery-style perfection.
Check doneness by giving a potato a gentle squeeze with a towel or oven mitt. It should yield easily, no resistance. A fork should pierce straight through like it’s soft butter.
Serving
Carefully remove the foil-wrapped potatoes from the slow cooker (they’ll be hot—ask me how I know). Unwrap, give that skin a press to feel for fluffiness, and you’re ready to go. If they’re not quite as tender as you’d like, just pop them back in for another 20–30 minutes.
Now for the best part…pile on those toppings! Here are some house favorites:
- Classic: Sour cream, sharp cheddar, chives, and crispy bacon bits (I call this the “Midwest buffet special”).
- Gourmet: Sautéed mushrooms, caramelized onions, leftover chili, chopped fresh herbs…dream big!
- Breakfast twist: Scrambled eggs, salsa, and avocado slices. Breakfast is served!
Serving Suggestions
Feeling festive? Set up a baked potato bar and let everyone go wild with their creations. This is my secret weapon for feeding teens and picky eaters—I’ve never seen a potato come back untouched! Or, hollow out the cooked potatoes, mix the flesh with cheese or other fillings, and stuff it back in for twice-baked potato vibes (super cozy and ooey-gooey!).
On busy nights, I’ll throw one of these alongside roast chicken, grilled steak, or even just steamed broccoli. And yes, I’ve totally been known to eat one with a side of salad and call it lunch—I swear, it never disappoints!
Storage and Reheating Tips
If you end up with leftovers (it happens in theory), just pop them in an airtight container—fully wrapped in foil is fine, or unwrapped if you like a slightly drier skin. They’ll keep in the fridge for up to four days.
To freeze, let them cool all the way, then wrap in fresh foil and stash in a big freezer bag. They’ll keep for about two months. Let them thaw in the fridge before reheating so the texture stays on point.
For reheating: The microwave is your buddy here—zap on high for 2–3 minutes until steamy. Or, if you want to revive that skin, pop them (unwrapped) in a 350°F oven for about 15–20 minutes so everything gets hot and slightly toasty.
Variations
Herb-Infused: Slip a fresh rosemary sprig or some thyme into the foil before wrapping for a subtle, earthy flavor.
Garlic Butter: Mix a little minced garlic into melted butter and brush over the potatoes before wrapping—hello, garlic lovers!
Cheesy Center: For something extra: tuck a slice or two of your favorite cheese inside the potato before the final foil wrap. (Warning: you may get addicted.)
Spicy: Sprinkle chili powder or smoked paprika alongside the salt for a warm, smoky kick—so good with BBQ or pulled pork on top.
Vegan Friendly: Stick with olive oil and top with salsa, guacamole, or your favorite plant-based cheese. Comfort food for everyone!
Conclusion
If you’re looking for a low-stress, endlessly flexible side—or honestly even a main dish!—these Slow Cooker Foil Baked Potatoes might just become your new obsession. They’re practical, cozy, and let’s be honest…who doesn’t love a baked potato night? Make these once, and you’ll never stare sadly at your oven again when you crave a tender, perfectly cooked potato—that’s a promise from me to you.
Pro Tip: For party-worthy crisp skin, try unwrapping the potatoes and popping them under the broiler (just for a couple minutes) right before serving. Extra crunch, extra flavor. You’re welcome!
Have questions, wild topping ideas, or want to swap baked-potato stories? Drop me a comment below—I love hearing how your kitchen experiments turn out!
Slow Cooker Foil Baked Potatoes
Ingredients
- potatoes as many as you need
- olive oil
- salt
- aluminum foil
- a fork for piercing potatoes
Instructions
- Wash the potatoes thoroughly under cold running water to remove dirt or residue. Scrub the skins gently if needed. Pat the potatoes dry with a clean kitchen towel to remove excess moisture. Check for blemishes or eyes and remove them using a small knife.
- Use a fork to pierce several holes around each potato. This allows steam to escape and helps ensure even cooking.
- Drizzle olive oil over each potato. Use your hands or a brush to coat the potatoes evenly. Generously sprinkle salt over the potatoes, adjusting to taste.
- Place each seasoned potato in the center of a piece of aluminum foil. Fold the foil around the potato securely, ensuring it's fully wrapped with no exposed areas.
- Place the foil-wrapped potatoes into the slow cooker. If making a large batch, arrange them in a single layer if possible. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The potatoes are ready when they are tender and easily pierced with a fork.
- Carefully remove the potatoes from the slow cooker and unwrap. Press lightly (using a towel or mitt) to check for tenderness. Serve warm with your favorite toppings such as sour cream, cheese, chives, or bacon bits.
