Wash and scrub potatoes thoroughly under cold running water. Pat completely dry with paper towels.

Using a fork, pierce each potato 8-10 times all over to prevent bursting during cooking.

Rub each potato with olive oil, ensuring the entire surface is coated.

In a small bowl, combine sea salt, garlic powder, and black pepper.

Sprinkle the seasoning mixture evenly over all potatoes, rubbing it into the skin.

Wrap each seasoned potato individually in aluminum foil, sealing tightly.

Place wrapped potatoes in the slow cooker. No liquid is needed.

Cover and cook on low for 4-5 hours or on high for 2 1/2-3 hours, until potatoes are tender when pierced with a fork.

Carefully remove potatoes from slow cooker using tongs.

Let cool for 2-3 minutes, then unwrap carefully as steam will escape.

Using a sharp knife, cut a deep slit lengthwise in each potato and gently squeeze the ends to open.

Fluff the flesh with a fork and season with salt and pepper.

Serve immediately with desired toppings.