Scrub and rinse potatoes to remove any dirt.
Prick each potato all over with a fork or skewer.
Rub the skins with a small amount of oil and then rub in a little salt.
Wrap each potato tightly in baking foil. Place potatoes, foil fold down, in a single layer in the bottom of the slow cooker.
Place 2 large sheets of kitchen roll over the top of your slow cooker pot and secure in place with the lid. This helps to prevent water dripping down the inside of the slow cooker pot. If using a tea towel instead of kitchen paper, fold the corners back over the slow cooker lid.
Cook for 4 hours on high setting or for 8 hours on low.
Pierce a potato with a fork or a skewer to check the potatoes are cooked.
Cut your potatoes in half and fluff up with a fork before simply adding butter or your favourite topping.