Crock Pot Baked Potatoes

• Wash and scrub your potatoes thoroughly. Remove any eyes or bad spots if necessary. Let the skins dry before proceeding (only takes a few minutes).
• Prick each potato with a fork 6-8 times per potato. Do NOT skip this step! The holes allow steam to escape as they cook. Exploded baked potato isn’t fun to eat or clean up.
• Drizzle a little olive oil onto each potato. Using your hands, rub into the skin all over the potato. Repeat for each potato. You can omit this step, but I like the extra crunchy skins the olive oil creates.

• Salt and pepper, to taste, the skins of the potatoes.
• Wrap each potato individually in aluminum foil, sealing them up tightly.
• Place the wrapped potatoes in the slow cooker, foil seam side up. There’s no need to grease the crock pot or add any liquids. Cook them ‘dry’.
• Cook them on low for 8 hours, or until tender when pressed with fingers. Slow cooker times may vary a little.
• Remove the potatoes. Remove the foil. Cut a slit in the top along the center of each potato to open them up, and serve with topping of your choice.

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