Ingredients:

  • 6 large Russet potatoes (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Scrub the potatoes clean under cold water and pat them completely dry with paper towels. Use a fork to prick each potato 5-6 times to allow steam to escape.
  2. In a small bowl, mix the olive oil, salt, pepper, and garlic powder. Rub the mixture generously over the entire surface of each potato.
  3. Choose your method: Wrap each seasoned potato individually in aluminum foil for a softer skin, or place them directly into the slow cooker pot for more airflow.
  4. Cover the pot with the lid. Set to Low for 6–8 hours or High for 4–5 hours.
  5. Test for doneness by inserting a knife into the center; it should slide in with zero resistance and the potato should feel soft when squeezed.