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Crock Pot Baked Potatoes

Crock Pot Baked Potatoes is a super simple, foolproof way to make perfectly fluffy baked potatoes every single time! A delicious recipe!


After Thanksgiving, my hubby looks forward to turkey sandwiches the most. Some sliced turkey, some cheese slices and a bit of mayo. That is sandwich heaven to him. But you can only have so many sandwiches from leftover turkey (well, that applies to me anyway.) 😉

Russet Potatoes cooking in the slow cooker.


So, as part of my Thanksgiving grocery shopping, I picked up a few extra russet potatoes just for this purpose. Not a lot of fuss! It really is the easiest (read: laziest) way to make baked potatoes. And after Thanksgiving, we are as lazy as cows in a pasture in the heat of the summer. Pop them into the slow cooker (you don’t even need to wrap them in aluminum foil) and let them hang out and cook. Then take all the leftovers out of the fridge. Warm any that might need warming up in the microwave then stuff those taters on your own time!

CROCK POT BAKED POTATOES with Thanksgiving Leftovers recipe from The Country Cook. Fully cooked baked potato stuffed with Thanksgiving leftover food on a round plate.


  • russet potatoes
  • olive oil
  • kosher salt
  • Thanksgiving food leftovers
russet potatoes, olive oil, kosher salt, stuffing, cranberry sauce, sliced turkey, gravy, American cheese.


First things first, give potatoes a good rinsing. I do this in a colander in the sink.

rinsing russet potatoes in a colander.

Keeping the potatoes in the colander, poke each one a few times with a fork and coat them with olive oil.

coating russet potatoes in olive oil.

Sprinkle and rub in kosher salt.

seasoning potatoes with kosher salt in a colander.

Place them into your 6 quart (or larger) slow cooker. Note: you do not need a rack like the one shown. I use it because it came with my slow cooker and it makes it easier to remove the potatoes after they cook but is not necessary.

four large russet potatoes in the bottom of a 6-quart oval crock pot.

Cover and cook on low 8-10 hours (depending on the size of your potatoes you may need longer) or high 4-5 hours.

potatoes baking in a digital crock pot with lid on.

Line a baking sheet with aluminum foil. Place cooked potatoes on baking sheet. Split them open lengthwise with a knife. Place a couple of tablespoons of stuffing into the middle.

adding stuffing into fully cooked baked potatoes.

Next, top with a tablespoon or two of cranberry sauce.

leftover cranberry sauce added on top of stuffing in a baked potato.

Then top with sliced turkey.

sliced turkey layered on top of cranberry sauce in sliced baked potato.

Drizzle a bit of gravy on top.

turkey gravy added on top of sliced turkey in a baked potato.

Then cover the potatoes with a slice cheese.

sliced cheese on top of stuffed baked potatoes.

Turn broiler on the oven to high. Place baking sheet onto oven rack but don’t walk away. The broiler should melt the cheese within a minute.

broiling potatoes in the oven n a baking pan.

Remove from the oven and carefully put on a plate (hot potato!) 😉 And dig in!

A fork holding a serving of baked potato with turkey and stuffing.


Crock Pot Baked Potatoes recipe

Crock Pot Baked Potatoes

Crock Pot Baked Potatoes is a super simple, foolproof way to make perfectly fluffy baked potatoes every single time! A delicious recipe!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4


For the potatoes:

Optional toppings:

  • butter, cheese, chives, green onions, bacon pieces, sour cream, salt and pepper


  • Scrub potatoes clean under cool water.
  • Using a fork or a small knife, poke holes all around each of the potatoes.
  • Rub all sides of the potato with a teaspoon each of olive oil and kosher salt.
  • Place them into the bottom of the slow cooker.
  • Cover and cook on low 8-10 hours (until fork tender) or on high for 4-5 hours.
  • Careful when removing. Potatoes will be very hot.
Course: Main Course
Cuisine: American


Calories: 331kcal | Carbohydrates: 67g | Protein: 8g | Fat: 5g | Sodium: 2344mg | Fiber: 5g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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  1. Question–I noticed in your description to cook the potatoes on Low for 3-4 hours, but in the recipe it says 8-10 hours on Low or 4-5 hours on High. Would you clarify please? I have never cooked baked potatoes this way, and it sounds great! Thank you.