To make crockpot baked potatoes, you’re going to need Russet potatoes, roughly similar in size, as many or as few as you want (maybe not as many as you want..if you want 30 potatoes, they probably won’t fit into a single crockpot)…
Scrub them down and then pat them dry with a paper towel. Lightly drizzle the potatoes with olive oil (I love using our rosemary olive oil, but our garlic and bacon olive oils are also fantastic choices. You can also use regular olive oil, it just won’t infuse that flavor into your potatoes.)
Rub the oil all over the potatoes and then sprinkle with kosher salt. Place the potatoes into the crockpot (no need to wrap them in foil–I’ve tried it that way and while they were fine straight out of the crockpot, the longer they sat, the more they sweated and then the insides turned gummy) and cook on high for 4-5 hours or on low for 6-8 hours. When done cooking, serve immediately or keep them warm in the crockpot on the warm setting.
