Scrub the potatoes well under cold water.
Pat the potatoes dry with a paper towel.
Place the potatoes on a sheet tray and pierce the skin with a fork.
Brush the potatoes with olive oil, sprinkle with salt and pepper.
I like to rub the salt and pepper into the skin to make sure it sticks.
Tear off pieces of foil and wrap the potatoes individually in foil.
Place them in the slow cooker.
Cover and cook on low for 7-8 hours or high 4-5 on high.
Unwrap or slice through the foil then top with sour cream, butter and chives
ENJOY!
