Potatoes: Lay the potato facedown on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Cook: Set in a parchment paper-lined slow cooker and brush with olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Vegan Queso: Make sure you soak your cashews in water overnight or in very hot water for 1 hour. Put jalapeno in the oven on broil for 5 minutes until charred. Remove skin and add to a blender along with drained cashews, nutritional yeast, spices, garlic, and a little water. Blend and add more water until you reach your desired consistency,
Serve: Serve potatoes warm, topped with vegan queso, dairy-free sour cream (or yogurt), salt, and pepper.