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Scrub the potatoes thoroughly under running water to remove any dirt. Dry each potato well with a clean towel.
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Prick each potato all over with a fork to allow steam to escape and prevent bursting.
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Drizzle olive oil over each potato, coating them well with your hands. Season generously with salt and pepper.
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Place the potatoes at the bottom of the slow cooker. You can stack them but avoid overcrowding.
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Cover and cook on high for 4-5 hours or on low for 7-8 hours, depending on your preferred softness.
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Potatoes are done when easily pierced with a fork. Carefully remove using tongs (they’ll be hot!).
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Split open and fluff the inside with a fork. Serve plain or add your favorite toppings.
Serving Suggestions:
Serve alongside grilled steak, roasted chicken, pan-seared fish, or make a vegetarian meal by topping with steamed broccoli, cheese, and sour cream. Pair with salads or steamed veggies for a balanced meal.
