Ingredients:

  • 4 large russet potatoes (about 250-300 grams each)
  • 2 tablespoons olive oil (30 ml)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Aluminium foil (for wrapping)

Instructions:

  1. Wash and scrub each potato thoroughly. Pat dry with a cloth.
  2. Prick each potato several times with a fork. Rub them with olive oil, then sprinkle with salt and pepper.
  3. For crispier skin, wrap each potato in aluminium foil.
  4. Arrange the seasoned potatoes in the slow cooker, ensuring they are not overcrowded.
  5. Cover and cook on low for 6-8 hours or high for 4-5 hours until tender (check with a fork).
  6. Carefully unwrap (if using foil), cut a slit in the top, and serve with your favorite toppings.