I promise, you won’t find an easier potato dish than this, and it’s so good!

4 big, washed russet potatoes
1/4 cup of olive oil
One teaspoon of salt
one-half teaspoon of black pepper
Crumbled and fried eight pieces of bacon
1/4 cup of cheddar cheese, shredded
1/4 cup of butter
half a cup of sour cream
quartered green onions
What to do
To release steam while cooking, puncture each potato many times with a fork.
2. Add salt and pepper to the potatoes and rub them with olive oil.
Lastly, put the potatoes in the slow cooker after wrapping them in aluminum foil.
Fourth, until potatoes are soft, cook for seven to eight hours on moderate heat or four to five hours on high heat.
5. Gently remove the wrappers from each cooked potato. You may use a fork to fluff the insides once you split them apart.
Sixth, before serving, garnish each potato with green onions, sour cream, bacon, cheese, and butter.
Tips and Variations