Baked Potatoes

Baked Potatoes in a Slow Cooker
By Monica
Ingredients
Russet, Yukon Gold, or sweet potatoes -- enough to fill your slow cooker no more than 3/4 full*
olive oil, optional**(1-2 tablespoons for 4 lbs. potatoes)
salt & pepper, optional**
other seasonings, optional** (garlic powder, herbs, etc.)
Directions
You need: a slow cooker and aluminum foil

Directions: Wash, scrub, and cut out any bad spots from potatoes. Wipe them dry and let them sit until skin is visibly dry all over (they should dry within a few minutes). Prick each potato 6-8 times with a fork. Place potatoes in single layer on baking sheet or large dish, drizzle with olive oil, and use hands to rub a thin coat of olive oil evenly all over the potato skin. Sprinkle with salt & pepper (and other herbs or seasoning, if desired). Wrap each potato individually in a piece of aluminum foil. Add potatoes to slow cooker, foil seam side up, being careful that it's not more than 3/4 full. Cover and cook on low for 8 hours (slow cooker times may vary), until tender when pressed with fingers.

*approximately 4 lbs of potatoes can be cooked in a 6-1/2 qt. slow cooker.

**if you prefer a plain potato more similar to a typical oven baked potato, omit the olive oil and seasonings