Cook’s Illustrated used vegetable oil cooking spray in place of olive oil, which would also work fine.
4 to 6 medium russet potatoes (nothing over 10 ounces each)
4 to 6 teaspoons olive oil
Freshly ground sea salt and pepper
1/2 cup water
Toppings like cheddar, bacon, sour cream, and chives
- Scrub and rinse potatoes, then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 teaspoon olive oil over each potato, and rub around potato to evenly coat. Sprinkle with sea salt and pepper (I used a slight heaping 1/8 teaspoon salt and about 1/16 teaspoon pepper per potato). Wrap foil around each potato.
- Pour 1/2 cup water into a 6- or 7-quart slow cooker, then transfer potatoes to slow cooker. Cover with lid and cook on high heat for 4 to 5 hours or low heat for 7 to 9 hours, until potatoes are tender (smaller potatoes will cook faster than larger ones). Serve warm with desired toppings.
- Side Dishes, Potato
- 4 to 6 servings
- Cook Time
- 8 hours