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Slow-Cooker Baked Potatoes

7 reviews
Total Time
Prep: 10 min. Cook: 8 hours

By Taste Of Home Editorial Team

Recipe by Teresa Emrick, Tipp City, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

These slow-cooker baked potatoes are so easy—just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. —Teresa Emrick, Tipp City, Ohio

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Health Tip: Skip the high-calorie sour cream and try a dollop of fat-free Greek yogurt instead. (Don’t forget to add a sprinkle of chives.)
Test Kitchen tips
  • Serve the potatoes right in the foil packets to get the most out of the garlic butter.
  • This is an easy way to make potatoes for a baked potato bar at the office.
    • Test Kitchen Approved

    Slow-Cooker Baked Potatoes

    7 reviews
    Prep Time 10 min
    Cook Time 8 hours
    Yield 6 potatoes

    Ingredients

    • 6 medium russet potatoes
    • 3 tablespoons butter, softened
    • 3 garlic cloves, minced
    • 1 cup water
    • Salt and pepper to taste
    • Optional: Sour cream, butter, crumbled bacon, minced chives, guacamole, shredded cheddar cheese and minced fresh cilantro
    Text Ingredients

    Directions

    1. Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil.
    2. Pour the water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.

    Nutrition Facts

    1 potato: 217 calories, 6g fat (4g saturated fat), 15mg cholesterol, 59mg sodium, 38g carbohydrate (2g sugars, 5g fiber), 5g protein.

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