Crockpot Baked Potatoes


“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” – A.A. Milne

One of my favorite types of food is potatoes.  And of course, I don’t discriminate between the different forms of potatoes.  Chips, french fries, mashed, baked… I love it all.  I even gave up potatoes for Lent one year.  Not joking.  So I was really excited when I discovered this VERY simple recipe for crockpot baked potatoes.


  • 4 medium russet potatoes (If you have a large crockpot, you can probably make more at once)
  • Any toppings you wish to use (I chose butter, sour cream, broccoli, and shredded sharp cheddar cheese)
  • Aluminum foil


  • Wash and dry potatoes.
  • Prick the top of the potatoes with a fork & wrap in aluminum foil.
  • Cook on low for 8 hours or on high for 4. 
  • When done, allow them to cool for a few minutes before removing them from the crockpot because the aluminum foil will be EXTREMELY hot.
  • When you are able to remove them, take off the aluminum foil.  Cut the top with a knife.  Slightly squeeze the 2 sides of the potato.  If the potatoes are a little yellowish, don’t worry.  This usually happens when they are made in the crockpot.
  •  Add toppings of your choice & enjoy! 

Happy cooking! 

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