• Preheat the oven to 425 degrees Fahrenheit.
• Wash your potatoes and pat dry. Using a fork, poke holes in each side of the potato.
• Sprinkle on the salt and place them directly on the oven rack. Cook for 60-70 minutes until the outside is crispy and the inside is soft when you stick a fork in.
• Lightly brush each potato with olive oil and sprinkle with sea salt.
• Place in the oven and bake for 45-60 minutes (time will vary per oven and on the size of each potato).
• Potatoes are done when you can easily pierce them with a fork.

Air Fryer Directions

• Wash the potatoes and pat dry. Using a fork, poke holes in each side of the potato.
• Lightly brush each potato with olive oil and sprinkle with sea salt.
• Place in the air fryer basket about an inch apart. Air fry at 390 degrees for 30-45 minutes. Cooking time will vary per air fryer. Make sure to flip the potatoes halfway through the cooking time.
• Potatoes are done when you can easily pierce thyem with a fork.

Slow Cooker Directions

• Wash the potatoes and pat them dry. Using a fork, pork holes in each side of the potato.
• Lightly brush each potato with olive oil and sprinkle with sea salt.
• Wrap each potato tightly with aluminum foil. Place the potatoes in the slow cooker, cover, and cook on high for 4 1/2 to five hours or on low for 7 1/2 to 8 hours.
• Potatoes are done when you can easily pierce them with a fork.

Microwave Directions

• Wash potatoes and pat dry. Using a fork, poke holes in each side of the potato.
• Place the potato on a micowave-safe plate. Cook on full power for five minutes. Flip over the potato and cook for five more minutes or until you can easily pierce them with a fork.