Ingredients:

  • 4 medium russet potatoes (approximately 240g each)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • ½ cup sour cream (120ml) - optional topping
  • ½ cup shredded cheddar cheese (60g) - optional topping
  • 2 tablespoons chives, chopped (10g) - optional topping

Instructions:

  1. Wash and scrub the russet potatoes under running water. Pat dry with a clean towel.
  2. Using a fork or knife, poke several holes in each potato to allow steam to escape. Rub each potato with olive oil.
  3. Sprinkle salt and black pepper evenly over the potatoes. Place the seasoned potatoes in the crockpot.
  4. Cover the crockpot with the lid and set it on low for 6-8 hours or high for 4 hours.
  5. When cooking time is up, test for doneness by inserting a fork into the largest potato. If needed, cook for an additional 30 minutes.
  6. Carefully remove the potatoes from the crockpot and serve immediately with desired toppings.