Slow Cooker "Baked" Potatoes

For some weird reason, I've never been able to successfully bake a potato in my oven. They have always come out crunchy or dry. I basically had given up because really, how hard should it be to bake a potato??

Enter this slow cooker version that made the softest, smoothest baked potatoes I've ever had. I'm fully converted and will definitely be using this recipe from now on.
Because really, when is being able to "set it and forget it" a bad thing?

Slow Cooker “Baked” Potatoes
Adapted from Cooking Classy
4-6 medium russet potatoes (nothing over 10 oz. each)
4-6 tsp. olive oil
Kosher salt and pepper
1/2 cup water

1. Scrub and rinse potatoes then pat dry. Lay each potato on a square of aluminum foil, drizzle 1 tsp. olive oil over each potato and rub around until evenly coated. Sprinkle with kosher salt and pepper. Wrap foil around potato until completely covered.
2. Pour 1/2 cup water into a slow cooker then add foiled potatoes. Cover with lid and cook on high heat for 4-5 hours or low heat for 7-9 hours, until potatoes are tender. Serve warm with desired toppings.

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