Ingredients:

  • 4 large russet potatoes (about 8-10 ounces each), scrubbed clean
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Instructions:

  1. Wash the potatoes thoroughly under cold water. Pat them dry with paper towels. Pierce each potato several times with a fork.
  2. Drizzle olive oil over the potatoes and rub it in evenly. Season generously with salt and pepper, ensuring all surfaces are coated.
  3. Place the potatoes directly into the bottom of the slow cooker. No water or other liquid is necessary.
  4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are easily pierced with a fork. (This makes amazing crock pot baked potatoes!)
  5. Carefully remove the potatoes from the slow cooker. Split open and fluff with a fork. Add your favorite toppings and serve immediately.