These slow cooker jacket potatoes are one of the easiest ways to get perfectly soft and fluffy potatoes without having the oven on for hours. They take just 5 minutes to prepare, then cook for 5 hours on HIGH or 8 hours on LOW, leaving you free to get on with everything else.
I especially love making jacket potatoes in the slow cooker on cold days. We can put them on before heading out for a winter walk and come back to hot, fluffy potatoes that just need splitting open and loading with toppings.
I also make these when the oven is already full, as you can get part of dinner cooking away without taking up any oven space.
Recipe update: This recipe was originally published on 26 March 2021 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For a quicker option, try my microwave jacket potato or, if crispy skin is the priority, my air fryer jacket potato.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Jump to:
- Why You'll Love Them
- Recipe Overview
- Ingredients and Substitutions
- How To Make Jacket Potatoes in a Slow Cooker
- Do You Need to Wrap Jacket Potatoes in Foil?
- How Long Do Jacket Potatoes Take in the Slow Cooker?
- How to Get Crispier Slow Cooker Jacket Potatoes
- What are the Best Potatoes for Jacket Potatoes?
- Slow Cooker Jacket Potato Toppings
- Storage and Reheating
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Potato Recipes
- Recipe
- Feedback
Why You'll Love Them
- Just 5 minutes of prep - Wash, dry, season and wrap the potatoes, then the slow cooker does the rest.
- No oven needed - Ideal when you want to save oven space or don't want the oven running for hours.
- Perfect for busy days - Put them on earlier in the day and dinner is almost ready when you get home.
- Cheap and filling - Potatoes make a brilliant budget-friendly base for lots of different meals.
- Easy to customise - Everyone can choose their own toppings, which always makes dinner easier in our house.
- Two cooking options - Cook for around 5 hours on HIGH or 8 hours on LOW.
- Great winter comfort food - There isn't much better than coming home from the cold to a hot jacket potato ready to fill.
Recipe Overview
- Prep: 5 minutes
- Cook: 5 hours on HIGH or 8 hours on LOW
- Serves: 4
- Potato size tested: Approximately 350g/12oz each
- Slow cooker: 4.5L slow cooker
- Texture: Soft and fluffy inside with a softer skin when cooked in foil
- Best for: Easy lunches, family dinners, cold-weather days and freeing up oven space
- Do you add water? No
- Can you make them crispier? Yes - unwrap and finish briefly in a hot oven or air fryer
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
You only need a few basic ingredients to make jacket potatoes in the slow cooker.
- Potatoes - I use large baking potatoes that weigh around 350g each. Floury potatoes give you the fluffiest centres, so look for potatoes sold specifically for baking or varieties such as King Edward, Maris Piper or Russet.
Try to choose potatoes that are roughly the same size so they cook at the same rate. - Olive oil - Rubbing a little oil over the skin adds flavour and helps with browning. You can leave it off if you prefer.
- Salt and black pepper - Simple seasoning is all these need. You can add smoked paprika, cayenne or dried herbs if you want more flavour.
How To Make Jacket Potatoes in a Slow Cooker
- Wash and dry the potatoes. Scrub the skins well, then dry them thoroughly with kitchen paper. Removing as much surface moisture as possible helps give you a better skin.
- Pierce the potatoes. Pierce each potato several times with a fork so steam can escape while they cook.
- Season the potatoes. Rub the potatoes all over with the olive oil, then season with salt and black pepper.
- Wrap in foil. Wrap each potato individually in foil. I put the thicker folded section of foil underneath when placing them into the slow cooker.
- Slow cook. Arrange the potatoes in the slow cooker and cook for 5 hours on HIGH or 8 hours on LOW.
- Check they are cooked. Push a sharp knife or skewer into the centre. It should slide through easily with very little resistance.
Potato size and slow cooker models vary, so treat the cooking time as a guide. The timings above are for the large 350g potatoes I tested. If yours are noticeably smaller, check them sooner.
Do You Need to Wrap Jacket Potatoes in Foil?
You don't have to, but it depends on the result you want.
I usually wrap mine in foil because it gives very reliable, evenly cooked potatoes with soft, fluffy centres. The trade-off is that the foil holds in steam, so the skin stays softer.
If you want a slightly drier, more browned skin, you can cook the potatoes without individual foil. Place them on a piece of baking paper in the bottom of the slow cooker instead.
Neither method will give quite the same all-over crispy skin as an oven or air fryer because a slow cooker is a much moister cooking environment.
So, your choices are:
Foil: More evenly cooked with softer skin.
No foil: Drier skin with some browned patches.
How Long Do Jacket Potatoes Take in the Slow Cooker?
For the 350g/12oz baking potatoes used in this recipe, allow approximately:
HIGH: 5 hours
LOW: 8 hours
Potatoes vary a lot in size, so don't rely on the clock alone.
A smaller potato may be ready sooner, while a particularly large potato may need longer. They are ready when a knife or skewer slides easily into the middle.
I would also avoid the temptation to leave them cooking a lot longer. Potatoes can become overly soft and start falling apart if they cook for too long, particularly if they are smaller than the ones used here or your slow cooker runs hot.
How to Get Crispier Slow Cooker Jacket Potatoes
The main compromise with slow cooker jacket potatoes is the skin. You get beautifully fluffy centres, but you won't naturally get the same dry, crunchy skin you would from baking.
If crispy skin is important to you, unwrap the cooked potatoes and finish them in a hot air fryer for around 5 minutes, checking regularly.
Alternatively, put them into a hot oven for around 10-15 minutes, or until the skins have crisped to your liking.
If you are cooking the potatoes without foil, turning them halfway through can also help different parts of the skin make contact with the hot slow cooker bowl and brown more evenly.
For truly crispy jacket potatoes from start to finish, my air fryer jacket potato is the better option.
What are the Best Potatoes for Jacket Potatoes?
For a really fluffy jacket potato, choose a floury baking potato rather than a small waxy variety.
King Edward, Maris Piper and Russet potatoes all work well, but packets simply labelled "baking potatoes" are an easy option too.
The most important thing for this particular recipe is size. I tested this with potatoes weighing around 350g each, and four potatoes of roughly equal size will cook much more consistently than a mixture of very large and small potatoes.
Slow Cooker Jacket Potato Toppings
This is where jacket potato night gets interesting (and delicious). I often put a few toppings on the table and let everyone build their own, which works especially well when people want different things.
For the easiest option, you can't beat butter followed by baked beans and mature cheddar. My jacket potato with beans and cheese has plenty of tips for getting that classic combination right.
For something more substantial, try:
- Slow cooker chilli con carne - A perfect make-ahead topping for a cold evening.
- Slow cooker pulled pork - Smoky, tender pork works really well piled into a fluffy potato.
- Slow cooker bolognese - One of my favourite ways to turn leftover bolognese into a completely different dinner.
- Slow cooker baked beans - Homemade beans make a simple jacket potato feel much more special.
- Bean chilli - A budget-friendly meat-free option with plenty of flavour.
- Easy coronation chicken - Great when you want a cold, creamy filling rather than another hot topping.
For even more inspiration, have a look at my Healthy Baked Potato Toppings guide.
Storage and Reheating
These are at their best straight from the slow cooker, especially if you want the skin to have any texture.
If you do have leftovers, remove the foil so excess steam can escape and allow the potatoes to cool. Refrigerate them promptly and use within 48 hours, or freeze them.
Reheat once until steaming hot throughout. The microwave is quickest, although finishing a reheated potato in the air fryer is a good way to bring some texture back to the skin.
You can also freeze cooked jacket potatoes. Allow them to cool completely first, freeze individually and defrost thoroughly in the fridge before reheating.
Dannii's Top Tips
- Try to use potatoes that are similar in size so they finish cooking at roughly the same time.
- The cooking times here are based on large potatoes weighing around 350g/12oz each.
- Dry the potatoes really well after washing them.
- Don't add any water to the slow cooker - the potatoes cook in their own moisture.
- Don't overcrowd the slow cooker. I get the most consistent results with four large potatoes arranged in a single layer. For this recipe, we used a 4.5L slow cooker.
- Smaller potatoes can cook more quickly, so start checking them earlier.
- A knife or skewer should slide easily into the middle when the potato is ready.
- Wrapping in foil gives softer skin; cooking without individual foil gives a slightly drier, more browned skin.
- If you want really crispy skin, finish the potatoes briefly in the air fryer or a hot oven.
- Avoid repeatedly lifting the slow cooker lid, as this releases heat and can increase the cooking time.
- One or two potatoes can also be cooked this way - just check them earlier because quantity, size and slow cooker model can all affect the timing.
- If your slow cooker has a keep-warm setting, it is useful if dinner is running slightly late, but the potatoes are best served fairly soon after cooking for the nicest texture.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Potato is still firm in the centre | Potato is particularly large or your slow cooker runs cooler | Cook for another 30-60 minutes and check again |
| Potato is very soft or falling apart | Potato was smaller than the recipe or cooked too long | Check smaller potatoes sooner next time |
| Skin is soft or wet | Moisture has been trapped by the foil | This is normal with foil; unwrap and crisp in the air fryer or oven |
| Skin isn't crispy | Slow cookers create a moist cooking environment | Cook without individual foil for browner patches or crisp afterwards |
| Potatoes cook unevenly | Potatoes are different sizes or the slow cooker is overcrowded | Choose evenly sized potatoes and avoid packing them too tightly |
| Bottom is much darker than the top | Direct contact with the hot slow cooker bowl | Turn the potatoes halfway through if you want more even browning |
Frequently Asked Questions
Yes. Jacket potatoes cook really well in the slow cooker and need very little preparation. The result is a soft, fluffy centre without needing to keep the oven running for hours.
No. Do not add water. The potatoes contain plenty of moisture already and will cook perfectly without any additional liquid.
No. There is no need to microwave them before putting them into the slow cooker. The whole point of this method is that you can prepare the raw potatoes in a few minutes and leave the slow cooker to do the work.
Not in quite the same way as they do in an oven or air fryer. You can get some browned patches, particularly if you cook without individual foil and turn the potatoes, but for a properly crispy skin it is best to finish them for a few minutes in an air fryer or hot oven.
They can be cooked either way. Wrapping them individually in foil gives very evenly cooked potatoes with soft skin. Leaving the individual foil off gives the skins a chance to dry and brown a little more.
Yes. You don't need to fill the slow cooker. Because the exact cooking time depends on the potato size and your slow cooker, check a single potato a little earlier than the full recipe timing.
If your slow cooker has a keep-warm setting, it can be useful for a short delay before dinner. For the best texture, however, I prefer to serve the potatoes once they are cooked rather than leaving them sitting for a long time, as the skin gradually gets softer.
I tested this recipe with four large 350g potatoes in a 4.5L slow cooker. For the most reliable cooking, arrange them without packing the slow cooker too tightly. If you cook a much larger batch, the potatoes may take longer and you may need to move or turn them during cooking.
They are essentially the same thing. In the UK we usually call a potato cooked whole in its skin a jacket potato, while baked potato is more commonly used in the US. You may also see this method called slow cooker baked potatoes or crock pot baked potatoes.
More Potato Recipes
If you've tried these slow cooker jacket potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Jacket Potatoes
Recipe Video
Ingredients
- 1.4 kg (3 lb) of Potatoes - (about 350g/12oz each)
- 1 tablespoon of Olive oil
- Fine sea salt - to taste
- Ground black pepper - to taste
Instructions
- Wash and dry the potatoes. Scrub the skins well, then dry them thoroughly with kitchen paper. Removing as much surface moisture as possible helps give you a better skin.
- Pierce the potatoes. Pierce each potato several times with a fork so steam can escape while they cook.
- Season the potatoes. Rub the potatoes all over with the olive oil, then season with salt and black pepper.
- Wrap in foil. Wrap each potato individually in foil. I put the thicker folded section of foil underneath when placing them into the slow cooker.
- Slow cook. Arrange the potatoes in the slow cooker and cook for 5 hours on HIGH or 8 hours on LOW.
- Check they are cooked. Push a sharp knife or skewer into the centre. It should slide through easily with very little resistance.
Recipe Notes
- The timings have been tested using large baking potatoes weighing approximately 350g each. We cooked them in a 4.5L slow cooker.
- Potato size makes a difference. Check smaller potatoes sooner and allow extra time for particularly large ones.
- You do not need to add any water to the slow cooker.
- Try to use similarly sized potatoes so they cook evenly.
- For softer, evenly cooked skins, wrap the potatoes in foil as directed.
- For a slightly drier and browner skin, cook without individual foil and place the potatoes on baking paper instead.
- Slow cooker jacket potatoes won't naturally have the same crispy skin as oven-baked potatoes. For extra crispiness, finish them briefly in an air fryer or hot oven.
- Check doneness with a knife or skewer rather than relying only on the clock.
- Don't assume the potatoes cannot overcook. Smaller potatoes or hotter slow cookers may be ready sooner.
- For the best texture, serve the potatoes soon after they finish cooking.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Tara says
What a fun potato recipe for the slow cooker! I love the minimal prep. They look so good with the bacon and cheese on top.
Andrea says
No more hot kitchen to enjoy a delicious potato.
Carrie Robinson says
What a great idea to make baked potatoes in the slow cooker! Genius. :)
Jessica Formicola says
This will save me so much room in the oven! I love that these potatoes are made in the slow cooker!
Traci says
Another slow cooker recipe to add to the rotation! So easy and always delicious. Thanks for sharing :)
Biana says
Yum! This potato is so flavorful and will be a delicious side dish for any dinner.
Bintu | Budget Delicious says
You can't beat a jacket potato in the slow cooker! So delicious and one of my favourite dinners for sure.
Jeannette says
How INCREDIBLY easy this recipe is! Love that little nob of butter for the extra flavor. Perfect for a weeknight dinner!
Lilly says
Yummy! My boyfriend and I had this for dinner as a side, so delicious and very yummy! Definitely going to make this again!
Adrianne says
These potatoes are making me hungry! I love that they are simple and budget friendly and perfect for dinner.
Gail Montero says
I love that you can make a big batch by using the slow cooker and it ensures tender potatoes!
Kristina Tipps says
Potatoes are much loved in my family, but I've never made them in the slow cooker. Thank you for the idea!
Biana says
Yum! These potatoes look amazing, a perfect side dish to go with BBQ meats.
Beth says
This looks amazing and so delicious! My family is going to absolutely love this recipe! So excited!
Shalini says
Perfect comfort food! Loved the slow cooker method than the baked one.