10 to 12 whole russet potatoes, scrubbed, not peeled
2 tablespoons olive oil
Rub each potato with oil. Wrap potatoes in foil, if desired. You can leave them unwrapped too. Place potatoes in a 4 to 5 quart crockpot. Cover and cook on low for 6 to 8 hours or until potatoes are tender when pierced with a fork.
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