Wash the potatoes and set them aside to dry.

Poke holes in each potato 4-5 times with a fork (watch your fingers, speaking from experience, it is painful if you miss the potato!).

Drizzle each potato with olive oil and rub to cover the entire potato evenly. Sprinkle with Kosher salt and pepper.

Place the potatoes in the slow cooker and set them to low (don’t add any water).

Cook with the lid on for 6-8 hours until fork-tender; check after 6 hours as the time may vary depending upon the size of your potatoes. You can cook them on high for 3.5 to 4 hours also.

You can “hold” the potatoes on warm in the slow cooker for up to 2 hours. This extra time gives you some wiggle room to keep them hot while you finish dinner.

Want a crispier potato skin? Then you can quickly broil or grill them.