Crock Pot Baked Potatoes
- 4-6 russet baking potatoes
- 2-3 teaspoons olive oil (1/2 teaspoon per potato)
- 1 – 1 1/2 teaspoons kosher salt (1/4 teaspoon per potato)
- Aluminum foil
- Toppings: Freshly grated Roundy’s Cheese, chopped chives, cooked and crumbled bacon and Greek Yogurt
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