Slow Cooker Baked Potato Bar
Skip heating up the kitchen! These slow cooker baked potatoes come out perfectly tender with fluffy centers, making them the ultimate easy dinner. Set out a topping bar with all your favorite fixings, and everyone can build their own loaded potato.
No Sweat Summer Rating
⭐⭐⭐⭐⭐ Easy
⭐⭐⭐⭐⭐ Family Friendly
⭐⭐⭐⭐⭐ Leftovers
⭐⭐⭐⭐⭐ Budget Friendly
Prep Time: 10 minutes
Cook Time: 6-7 Hours
Servings: 6–8
Why You'll Love This Recipe
No oven required
Perfect for busy summer days
Great for feeding a crowd
Easy to customize for picky eaters
Makes an inexpensive dinner
Ingredients
Potatoes
6 medium russet potatoes
1 tablespoon olive oil
1 teaspoon kosher salt
Toppings
2 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled
1 cup sour cream
4 green onions, thinly sliced
4 tablespoons butter
Salt and pepper, to taste
Optional Toppings
Steamed broccoli
Chili
Pulled pork
Buffalo chicken
Diced tomatoes
Jalapeños
Salsa
Ranch dressing
Chives
Crispy fried onions
Instructions
Wash and thoroughly dry the potatoes.
Place potato on square piece of foil.
Drizzle potato with olive oil, then sprinkle all over with kosher salt.
Wrap potato in the foil.
Place the potatoes directly into the slow cooker. Do not add water or line the slow cooker.
Cover and cook:
LOW: 7–8 hours
HIGH: 4–5 hours
The potatoes are done when a fork slides easily into the center.
Slice each potato open, fluff the inside with a fork, and add butter, salt, and pepper.
Top with cheddar cheese, bacon, sour cream, and green onions—or let everyone build their own loaded potato just the way they like it!
Michelle's Tips
Russet potatoes work best because they bake up light and fluffy.
Similar-sized potatoes cook more evenly.
If your potatoes are extra large, they may need an additional 30–60 minutes.
Leftover potatoes are perfect for breakfast hash, potato soup, or twice-baked potatoes.
Make It a Meal
Serve with:
Fresh fruit
A simple garden salad
Coleslaw
Corn on the cob
Rotisserie chicken
Grilled sausage
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
Reheating
Microwave for 2–3 minutes, or warm in the air fryer at 350°F until heated through.
Frequently Asked Questions
Can I cook more than six potatoes?
Yes! Just make sure the lid closes completely. You may need to add 30–60 minutes of cooking time if the slow cooker is packed.
Can I freeze baked potatoes?
Absolutely. Let them cool completely, wrap individually, and freeze for up to 3 months.
