• Gently scrub 6 Russet potatoes and allow to dry.
• Prick each potato several times.
• Rub all sides of the potatoes with olive oil.
• Sprinkle all sides of the potatoes with coarse kosher salt.
• Place potatoes in the crockpot. Set the temperature to Low; cook time will be 7½-8 hours. Set the temperature to High; cook time will be 4½-5 hours.
• Serve when done with your favorite toppings.
• If you are used to wrapping potatoes in aluminum foil before baking, feel free to do so. When wrapped, the potato will steam-cook instead of roast. I prefer a crispy, salted skin, so I choose not to wrap mine.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars.  I'd love to know how it turned out for you.