Ingredients:
– 4 large Russet potatoes
– 1 tablespoon olive oil (may need more if using more potatoes)
– Salt, to taste
– Pepper, to taste
Instructions:
1. Start by scrubbing your potatoes thoroughly under running water to remove any dirt or debris. Dry each potato with a clean towel.
2. Prick the potatoes all over with a fork; this allows steam to escape and prevents the potatoes from bursting in the slow cooker.
3. Drizzle each potato with olive oil and use your hands to make sure they are well coated. Once oiled, season generously with salt and pepper.
4. Place the potatoes in the bottom of a slow cooker, stacking them if necessary but try to avoid overly crowding them.
5. Cover the slow cooker with the lid and set it to cook on high for 4-5 hours or on low for 7-8 hours, depending on how soft you like your baked potatoes.
6. Your potatoes are done when they can be easily pierced with a fork. Carefully remove them using tongs, as they will be hot.

7. Split the potatoes open with a knife and fluff up the inside with a fork. Serve as is, or with your favorite toppings and sides. Enjoy your effortless and delicious baked potatoes!