I come from a long line of die-hard baked potato fans. When baking potatoes the traditional way in the oven, no one ever wraps them in foil in my family. Namely because foil prevents the skin from crisping up.u003cbr/u003eu003cbr/u003eHowever, in a slow cooker whether you wrap them in foil or not, the skin won't crisp up because you are essentially steaming the potatoes in your Crock-Pot. Because of the lengthy cooking time of at least 5 hours, or more, I like to wrap my slow cooker baked potatoes in foil because it keeps the interior of the potato juicier.u003cbr/u003eu003cbr/u003eIf you are dead set against wrapping them with foil for whatever reason, u003cemu003ejust don't thenu003c/emu003e — knowing your potatoes won't be as moist and may seem a bit dried out.