Ingredients:

  • 4 large russet potatoes (about 1.5 pounds or 680 grams each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 grams)
  • Freshly cracked black pepper (to taste, optional)
  • Optional toppings: butter, sour cream, shredded cheese, chives, bacon bits

Instructions:

  1. Wash and scrub the potatoes thoroughly and prick each potato several times with a fork.
  2. Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.
  3. Arrange the potatoes in a single layer in the crock pot.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours until fork-tender.
  5. Use a fork to test the potatoes’ tenderness or check if they reach an internal temperature of 210°F (99°C).
  6. Carefully remove the potatoes, slice them open, and add your favourite toppings.