5-6 baking potatoes
2 Tbsp extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
1 C sour cream, optional
1/2 C cheddar cheese, grated, optional
1/2 C green onion, chopped, optional
carrots, sliced, optional
Use a fork to poke several holes in potatoes, in several places.
Rub each potato with a small amount of olive oil and wrap individually in aluminum foil.
Cook on high for 3-4 hours, or low for 8 hours, until fork tender.
Remove potatoes from crock pot. Discard aluminum foil (use caution, as it will be hot).
Cut a long slice into top of potato. Push the ends together to open the potato.
Garnish with carrots, sour cream, cheddar cheese, and green onion (all optional).