Slow cooker jacket potatoes are an easy, hands-off way to get fluffy, tender baked potatoes with perfectly crisp skins. With just a few minutes of prep, these russet potatoes cook low and slow until they're ready for your favorite toppings.
This recipe takes just five minutes to prepare and uses simple pantry ingredients. The slow cooker handles all the work, making it ideal for busy days or when the oven is already in use. The foil and paper towel method helps create that classic baked texture without drying them out.
These are similar to other easy potato side dishes like these smashed potatoes or this loaded baked potato dip.
These are perfect as a side dish or can be loaded up for a hearty main. They're great for family dinners, potlucks, or meal prep and pair well with a variety of toppings from cheese and bacon to chili or sour cream.
Ingredients
- Large russet potatoes
- Olive oil
- Salt
- Pepper
See recipe card for quantities.
Instructions
Easily bake these up to perfection by following these step-by-step directions.
Step one: Line the bottom of the slow cooker with foil. Set aside.
Step two: Wash the potatoes and remove any bruises or sprouts. Poke the potatoes several times with a fork or small cuts with a knife.
Step three: Place two potatoes in the bottom of the slow cooker. Drizzle with olive oil and turn to coat. Sprinkle with salt and pepper.
Step four: Place the remaining two potatoes in the slow cooker, drizzle with the olive oil and sprinkle with the remaining salt and pepper.
Step five: Cover with a layer of paper towels, with the edges extending beyond the end of the slow cooker and set the lid in place to seal it. The paper towels will help absorb the moisture as they cook. If needed, change out during cooking if the paper towels are wet.
Step six: Cook on high for 6-8 hours or until the potatoes are tender.
Hint: Make these your own by topping them off with your favorite flavors. Some ideas are: broccoli, crushed bacon, green onions, butter, chilli, cheese or sour cream.
Storage
You can store these in the fridge for 3 - 4 days. Or, you can freeze them for up to a year. If you choose to freeze them, it is best to do so before adding any toppings.
Slow Cooker Jacket Potatoes
Equipment
- Slow Cooker
- Fork
- Paper Towels
- Aluminum Foil
Ingredients
- 4 large Russet Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- .5 teaspoon Pepper
Instructions
- Line the bottom of the slow cooker with foil. Set aside.
- Wash the potatoes and remove any bruises or sprouts.
- Poke the potatoes several times with a fork or small cuts with a knife.
- Place two potatoes in the bottom of the slow cooker.
- Drizzle with olive oil and turn to coat. Sprinkle with salt and pepper.
- Place the remaining two potatoes in the slow cooker, drizzle with the olive oil and sprinkle with the remaining salt and pepper.
- Cover with a layer of paper towels, with the edges extending beyond the end of the slow cooker and set the lid in place to seal it. The paper towels will help absorb the moisture as they cook. If needed, change out during cooking if the paper towels are wet.
- Cook on high for 6-8 hours or until the potatoes are tender.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
