Ingredients:

  • 4 large Russet Potatoes (Baking potatoes, roughly 1.2 kg total)
  • 2 tbsp Olive Oil (30 ml) or neutral cooking oil
  • 1 tsp Coarse Sea Salt (5 g)
  • ½ tsp Freshly Ground Black Pepper (2 g)

Instructions:

  1. Wash and Dry: Thoroughly scrub the potatoes under running water, removing any dirt. Crucially, dry them completely with a clean towel to prevent sogginess.
  2. Prick the Skins: Using a fork or skewer, prick each potato 6 to 8 times all over. This allows steam to escape during the long cooking process, preventing them from bursting.
  3. Oil and Season: Rub the olive oil over the skin of all four potatoes. Season generously with sea salt and black pepper. The salt helps draw out moisture and adds flavour.
  4. Arrange in Pot: Place the seasoned potatoes directly into the slow cooker pot. They should form a single layer, or as close as possible; avoid stacking.
  5. Set and Forget: Secure the lid. Cook on the LOW setting for 7–8 hours or the HIGH setting for 4–5 hours.
  6. Check for Doneness: After the minimum cooking time (4 hours on High or 7 hours on Low), test the doneness. Insert a fork or knife into the center of the largest potato—it should slide in without any resistance.
  7. Remove and Cut: Carefully remove the potatoes using tongs and place them on a cutting board.
  8. Fluff the Flesh: Using a knife, slice deeply down the center of the potato, avoiding cutting all the way through the bottom skin. Gently squeeze the potato ends together to push the fluffy insides upward.
  9. Serve Hot: Serve immediately with desired toppings such as butter, sour cream, and fresh chives.