Crock Pot Baked Potatoes

Perfect baked potatoes have never been easier than when prepared in the bowl of your slow cooker. Let your crock pot do the work, top them with your favorite fixings, and sit down to a delicious easy dinner at the end of the day with these Crock Pot Baked Potatoes.

4 Sons 'R' Us: {Crockpot} Perfect Baked Potatoes

It may come as a surprise in 2013 when everyone has gadgets and gizmos, whose-its and what’s-its galore for everything, but we don’t use, own, and probably couldn’t even operate a microwave.

While I love a hearty baked potato, I’ve never had good luck making them in the oven.

They’re either overdone, or more often than not, underdone and then I’m left checking them every 10 minutes until they’re cooked through.

Meanwhile, with burns on my fingers and a growling stomach, everyone else has already finished eating every other scrap of their dinner. Hopefully, by this time the potatoes would finally be done. 

When a friend mentioned making them in the crockpot, I believe I said, ‘No Way!’

4 Sons 'R' Us: Crockpot Baked Potatoes 2

Yes, way! Every single time, my baked potatoes come out perfect. Hence, the name.

There’s no longer any guess work involved and I can easily plan ahead, get them going, and set to be finished and edible when I’m ready to serve dinner.

Added bonus: 1. I save money since I no longer need to heat up the oven. The general rule of thumb is that 8 hours in the crockpot only uses half the heat of 1 hour in the oven.

2. This same technique works great for sweet potatoes too! Loaded sweet potatoes have now become a new fall favorite of mine.

If you’ve tried these CROCK POT BAKED POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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5 from 1 vote

Crock Pot Baked Potatoes

Perfect baked potatoes have never been easier than when prepared in the bowl of your slow cooker. Let your crock pot do the work, top them with your favorite fixings, and sit down to a delicious easy dinner at the end of the day.
Course: Side Dish
Cuisine: American

Ingredients

  • russet yukon gold, or sweet potatoes (you don't want to fill your crock pot more than 3/4 of the way full to prevent under/over cooking between the potatoes on top and the ones on the bottom)
  • olive oil optional
  • salt & black pepper to taste (optional)
  • aluminum foil

Instructions

  • Wash and scrub your potatoes thoroughly. Remove any eyes or bad spots if necessary. Let the skins dry before proceeding (only takes a few minutes).
  • Prick each potato with a fork 6-8 times per potato. Do NOT skip this step! The holes allow steam to escape as they cook. Exploded baked potato isn't fun to eat or clean up.
  • Drizzle a little olive oil onto each potato. Using your hands, rub into the skin all over the potato. Repeat for each potato. You can omit this step, but I like the extra crunchy skins the olive oil creates.
  • Salt and pepper, to taste, the skins of the potatoes.
  • Wrap each potato individually in aluminum foil, sealing them up tightly.
  • Place the wrapped potatoes in the slow cooker, foil seam side up. There's no need to grease the crock pot or add any liquids. Cook them 'dry'.
  • Cook them on low for 8 hours, or until tender when pressed with fingers. Slow cooker times may vary a little.
  • Remove the potatoes. Remove the foil. Cut a slit in the top along the center of each potato to open them up, and serve with topping of your choice.

 

Broccoli & Cheddar Twice Baked Potatoes

While I love all the flavors in a ‘loaded’ baked potato, I was craving something different.

Any combination of broccoli and cheddar is always a hit here, especially when it’s accompanied by something extra crispy.

In this case, the twice baked potato skin provided that perfect, accompanying crunch.

Did I mention that this is actually a relatively healthy side dish?

I might have forgotten to share that with the boys. Accidentally, on purpose.

Without that ‘it’s something good for you’ vegetable taint hanging over their heads, they dug in with relish and devoured every last bite.

As an added bonus, these lovely little potatoes can be frozen and pulled out as needed for meals or even for a light lunch.

I just love freezer cooking.

This potato recipe is definitely the whole kit and caboodle.

Broccoli & Cheddar Twice Baked Potatoes shown on a dark baking sheet with crispy baked cheese all around

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5 from 1 vote

Broccoli & Cheddar Twice Baked Potatoes

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Lunch, Side Dish, Snack
Cuisine: American
Servings: 4
Calories: 319kcal

Ingredients

  • 4 medium russet potatoes washed and dried
  • salt and pepper to taste
  • 1 1/2 cups broccoli florets chopped
  • 1/2 cup skim milk
  • 1/2 cup greek yogurt
  • 1 cup shredded cheddar cheese

Instructions

  • Pierce the cleaned potatoes several times with a fork.  Bake for 1 hour in oven at 425 degrees. Optionally, you could instead place them in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. However, in my opinion, cooking them in the oven the entire time give them more a crispier skin when finished.
  • Meanwhile, in a medium saucepan, add broccoli to a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside.
  • Let the potatoes cool enough to comfortably handle them. Cut the potatoes in half lengthwise. Scoop the flesh out into a large bowl, leaving a ¼” shell. Place the potato shells on a baking sheet.
  • Mash the flesh with a potato masher or puree with a hand blender. Add the milk, yogurt, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
  • Spoon the potato mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
  • Bake at 400 degrees for 5-10 minutes, or until heated through and the cheese is melted. (You can also microwave it for a few minutes if you prefer not to use the oven)

Notes

To Freeze: Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.

Nutrition

Calories: 319kcal | Carbohydrates: 44g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 219mg | Potassium: 1107mg | Fiber: 4g | Sugar: 4g | Vitamin A: 558IU | Vitamin C: 43mg | Calcium: 312mg | Iron: 2mg

recipe adapted from SkinnyTaste

Grilled Three Cheese Potatoes

I originally discovered these grilled three cheese potatoes in a Taste of Home list of easy grill meals.

After briefly scanning the ingredients and directions, I knew I had to try it, and it was love at first bite.

Creamy, cheesy, bacon-y…what better elements to build a mouth-watering side-dish for any meal? 

These potatoes are delicious, and equally easy to prepare and cook. We love having them any evening we grill out.

They’re great for just our family’s dinner, or I can easily double the recipe, making a second batch, to feed a larger crowd. I’ve also found that these make a great, easy side-dish for camping meals.

Even better, use this recipe as a guideline and get creative in your kitchen, or backyard.

These potatoes have plenty of potential possibilities. Try adding broccoli. We also make, and love, a sweet potato version based off of this recipe.

Whether you decide to stick to the original, or spice your potato packet up a little, you can’t go wrong with these cheese potatoes.

grilled three cheese potatoes in their tin foil grilling packet

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5 from 1 vote

Grilled Three-Cheese Potatoes

Servings: 4
Calories: 304kcal

Ingredients

  • 3 large russet potatoes scrubbed, peeled, and diced into 1 inch cubes
  • 1 medium onion chopped
  • 3 tbsp grated Parmesan cheese
  • 1 tbsp chives minced
  • 1/2 tsp seasoning salt or plain salt
  • 1/4 tsp pepper
  • 2 tbsp butter
  • 1/2 cooked crumbled bacon, or 1/2 cup cooked, diced ham
  • 1/2 cup shredded part-skim mozzarella
  • 1/2 cup shredded cheddar cheese

Instructions

  • In a large bowl, combine the first six ingredients.
  • Transfer contents to a double thickness of greased, heavy-duty aluminum foil (about 18 inches square).
  • Dot with butter.
  • Fold foil around potato mixture and seal tightly.
  • Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
  • Carefully (very carefully because the escaping steam can burn you) open the foil packet.
  • Sprinkle the bacon, or ham, and cheeses over the potato mixture.
  • Reseal and grill for 3-5 minutes longer or until cheese is melted.
  • Carefully open and let all steam escape.
  • Serve.

Nutrition

Calories: 304kcal | Carbohydrates: 32g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 585mg | Potassium: 731mg | Fiber: 3g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 12mg | Calcium: 241mg | Iron: 2mg

melted cheese covered grilled three cheese potatoes on a plate with chunks of ham

Loaded Baked Potato Salad

Didn’t think a classic potato salad could ever get better? This creamy Loaded Baked Potato Salad features off your favorite classic ‘loaded’ toppings, like crisp bacon, tangy cheddar, and flavorful green onions (even sour cream!), mixed right in. A hot oven staple gets a make over just in time for barbecuing season, and picnic tables all over.

Loaded Baked Potato Salad in a blue ceramic bowl with green onions and crispy bacon in the background

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