I love this recipe because it’s so hands-off. Once I’ve wrapped the potatoes, the slow cooker does all the work. It’s perfect when I’m busy or want to prep lunch or dinner hours in advance. The potatoes turn out beautifully fluffy inside, and with a quick blast in the oven at the end, the skins get deliciously crisp too. It’s a versatile recipe — I can serve them with butter, cheese, beans, or as a side to almost anything.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 Large baking potatoes 2 tsp Oil 1 tsp Salt
Directions
I start by taking each potato and pricking it well with a fork to let the steam escape as it cooks. Then, I rub the potatoes all over with oil and salt to season them and help create a lovely skin. I wrap each potato completely in tin foil and place them in the slow cooker.
I cook them on LOW for 8 hours or on HIGH for 5 hours, depending on how much time I have. Once they’re cooked through and tender, I sometimes like to crisp the skins by placing them in a hot oven at 220°C (450°F) for about 10 minutes. Then they’re ready to serve — soft inside, crisp outside, and absolutely perfect.
Servings and Timing
This recipe serves 4 people. Cooking time is 8 hours on LOW or 5 hours on HIGH. The preparation takes just a few minutes, making this one of the easiest slow cooker recipes I make.
Variations
I like experimenting with different seasonings — a sprinkle of garlic powder or smoked paprika adds a nice twist. For a herby version, I might rub the skins with rosemary or thyme before wrapping them. If I want a richer flavor, I sometimes brush the potatoes with a little melted butter instead of oil. When serving, I love loading them up with classic toppings like grated cheese and baked beans, sour cream and chives
Storage/Reheating
If I have leftovers, I keep them in an airtight container in the fridge for up to 3 days. To reheat, I either microwave them for a few minutes until hot or pop them in a preheated oven at 200°C (400°F) for about 15 minutes to bring back the crispiness. They can also be frozen — I just cool them completely, wrap them in foil, and freeze for up to 3 months. When ready to eat, I defrost and reheat as normal.
FAQs
Can I cook the potatoes without foil?
Yes, I can, but I find wrapping them in foil helps them cook more evenly and prevents them from sticking together.
Do the skins get crispy in the slow cooker?
Not really. That’s why I like to finish them off in the oven for about 10 minutes to get that classic crispy texture.
Can I cook sweet potatoes this way?
Absolutely! Sweet potatoes work just as well with the same timings.
How do I know when they’re done?
I check by piercing them with a knife — they should feel soft all the way through.
Can I add toppings while they’re in the slow cooker?
I prefer adding toppings after cooking, especially if I want melted cheese or other fresh ingredients.
What size potatoes work best?
I use large baking potatoes that are all roughly the same size so they cook evenly.
Can I cook more than four potatoes?
Yes, as long as they fit in the slow cooker in a single layer and aren’t stacked too tightly.
Do I need to add water to the slow cooker?
No, there’s no need — the potatoes cook perfectly in their own steam.
Can I leave them in the slow cooker after cooking?
Yes, I sometimes leave them on the warm setting for up to an hour if I’m not ready to serve.
What’s the best way to serve them?
I love serving them with butter, cheese, baked beans, or even as a side to a stew or chili.
Conclusion
These Slow Cooker Jacket Potatoes are one of my favorite set-it-and-forget-it recipes. With hardly any prep, I can enjoy soft, fluffy potatoes that taste like they’ve been baked in the oven. Whether I serve them as a simple lunch or a hearty side dish, they always turn out perfectly and make any meal a little more comforting.
These Slow Cooker Jacket Potatoes are the ultimate hands-off comfort food. With fluffy insides and perfectly seasoned skins, they cook effortlessly in the slow cooker, leaving you with tender, delicious potatoes ready for any topping you love.
Ingredients
4 large baking potatoes
2 tsp oil (olive or vegetable)
1 tsp salt
Instructions
Prick each potato several times with a fork to allow steam to escape during cooking.
Rub the potatoes all over with oil and salt to season and help create a crisp skin.
Wrap each potato tightly in aluminum foil.
Place the wrapped potatoes in the slow cooker in a single layer.
Cook on LOW for 8 hours or on HIGH for 5 hours, until tender when pierced with a knife.
Optional: For crispy skins, transfer the cooked potatoes to a preheated oven at 220°C (450°F) for about 10 minutes before serving.
Serve hot with your favorite toppings such as butter, cheese, beans, or sour cream and chives.
Notes
For extra flavor, try seasoning the skins with garlic powder, paprika, rosemary, or thyme before wrapping.
Use melted butter instead of oil for a richer taste.
Sweet potatoes can be cooked the same way with identical timings.
No need to add water to the slow cooker — the potatoes cook perfectly in their own steam.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
