4 to 6 russet potatoes, washed and dried
2 tablespoons olive oil
Prick each potato several times with a fork. Rub with oil and sprinkle with salt.
Wrap in aluminum foil. Place in slow cooker. Cover with lid.
Cook on low 7 to 8 hours.
This is my favorite way to make baked potatoes. It is perfect for when the weather starts to heat up and you want to keep the kitchen cool.