Not as such - the skin is not as crispy as oven baked but not as soft as when microwave cooked. They are more like the wrapped in foil jacket potatoes you might buy from a hot potato shop. The absorbent kitchen roll placed between the lid and the slow cooker pot helps deliver a more crispy skin. We prefer jacket potatoes in the slow cooker because you never get overcooked leathery skins. If you really do miss a crispy skin, try popping them in the oven for 10 minutes at 200 C.