These potatoes were awesome! So soft on the inside yet the outside had the olive oil and kosher salt taste.
I can definitely tell you that I will be making more slow cooker baked potatoes in the hotter months when I have no AC in my kitchen!
Russet baking potatoes (depending on size of slow cooker, 6 may be the limit)
Olive oil (1/2 tsp per potato)
Kosher Salt (1/4 tsp per potato)
- Scrub potatoes and dry them well. Prick the potato with a fork and place in the middle of some foil.
- Drizzle with olive oil, sprinkle with salt and rub all over.
- Wrap the potato up in the foil and place in the slow cooker.
- Cook them on high for 4 to 5 hours or low for 8 to 10 hours.
Top with whatever your heart desires!