This recipe is quite a find.
Over the years, I have discovered much to my disappointment that not all baked potatoes are created equal. Even when eating out, a good baked potato at one meal doesn't mean you'll get a good one at the next meal. Which means ordering a baked potato can sometimes be quite the gamble.
By contrast, slow cooking lets the delicious flavor of the potato come out. In comparison, conventional high-heat baking yields a less-than tasty result according to the Diane Phillips, author of Slow Cooker: The Best Cookbook Ever (With More Than 400 Easy-to-Make Recipes).
Sure enough, these were some of the best baked potatoes I have ever eaten. And the leftovers were equally tasty made into twice-baked potatoes the following day, by placing them back into the slow cooker on HIGH for one hour.
Crockpot Baked PotatoesServes 44 russet potatoes, scrubbed and washed well1/4 cup extra-virgin olive oil5 teaspoons sea salt1/2 teaspoon freshly ground pepperUsing a toothpick, puncture each potato several times. Drizzle the potatoes with oil and then sprinkle them with the salt and pepper. Arrange the potatoes into a 4 quart crockpot and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Turn the crockpot to WARM and serve.