10 medium unpeeled russet potatoes
1/4 to 1/2 cup oil

Salt and pepper
Butter
Sour Cream

Pierce potatoes with fork. Brush potato skins with oil and sprinkle salt and pepper on potato skins.

Wrap potatoes individually in foil and place in large slow cooker.

Cover and cook on LOW for 7 to 8 hours or until potatoes are tender.

Serve with assorted toppings such as: shredded cheese, salsa, ranch dip, chopped green onions, bacon bits, and broccoli-cheese soup.