Wrap potatoes in tin foil and put in crock pot. Enjoy this lip-smacking result

Ingredients 4–6 medium or large russet potatoes 1–2 tablespoons olive oil 1 teaspoon coarse salt ½ teaspoon black pepper, optional Aluminum foil For serving: Butter Sour cream Shredded cheddar cheese Chopped green onions or chives Crispy bacon bits, optional Instructions Prepare the potatoes: Scrub the potatoes thoroughly under running water to remove any dirt. Dry them completely with a kitchen towel. Pierce them: Prick each potato several times with a fork. Season: Rub each potato lightly with olive oil, then sprinkle all over with salt and, if desired, black pepper. Wrap in foil: Wrap each potato individually and securely in aluminum foil. Add to the slow cooker: Arrange the wrapped potatoes in the crock pot. You don’t need to add water. Cook: Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, depending on the size of your potatoes. They’re ready when a fork or thin knife slides easily into the center. Serve: Carefully unwrap—the foil and steam will be very hot. Cut each potato down the center and gently squeeze the ends to fluff up the inside. Load them up: Add a generous pat of butter and a spoonful of sour cream. Finish with cheese, green onions, bacon, or any toppings you love. Crispy-Skin Tip Slow-cooker potatoes have soft skins because they’re cooked in a moist environment. For crispy skins like the potato pictured, remove the foil after cooking and place the potatoes in a 425°F (220°C) oven for 10–15 minutes. Delicious topping idea: Butter + sour cream + cheddar + crispy bacon + chives makes these into an easy loaded baked potato dinner.