I swear this is the easiest potato you can make and it’s yummy!

Scrubbing and Drying: Begin by thoroughly scrubbing the potatoes under running water to remove any dirt or debris. Once clean, pat them dry with a clean towel.
Pricking the Potatoes: Using a fork, prick the potatoes all over. This step allows steam to escape during the cooking process, preventing the potatoes from bursting.
Coating with Olive Oil: Drizzle each potato with olive oil, ensuring they are well-coated. Season generously with salt and pepper for enhanced flavor.
Arranging in the Slow Cooker: Place the seasoned potatoes in the bottom of the slow cooker, stacking them if necessary. However, avoid overcrowding to ensure even cooking.
Setting the Cooker: Cover the slow cooker with the lid and set it to cook on high for 4-5 hours or on low for 7-8 hours, depending on your preferred level of tenderness.
Checking for Doneness: Your potatoes are ready when they can be easily pierced with a fork. Use tongs to carefully remove them from the slow cooker.
Serving: Split the potatoes open with a knife and fluff up the insides with a fork. Serve as is or with your favorite toppings and sides for a complete meal.