Ingredients:

  • 4-6 large Russet potatoes (approx. 8-12 oz/225-340g each), scrubbed and dried
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon coarse sea salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • Optional: 1/4 cup water (60ml)

Instructions:

  1. Wash and dry potatoes thoroughly. Poke each potato several times with a fork.
  2. In a small bowl, combine olive oil, salt, and pepper. Brush or rub the mixture all over the potatoes.
  3. Place potatoes in the slow cooker. If adding water, pour it into the bottom of the Crock-Pot (not directly on the potatoes).
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are easily pierced with a fork.
  5. Carefully remove potatoes from the slow cooker. Cut open and fluff with a fork. Serve immediately with desired toppings.