1. Slice potatoes about 1/4-inch thick, but do not cut all the way. Use a pair of chopsticks to help you with this process.
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2. Thinly slice butter about 1/8-inch thick. This is easiest with cold butter.
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3. Cut each slice of cheese into 8 pieces, ending up with 40 slices.
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4. Insert butter and sliced cheese into the potato, in this pattern: butter, cheese, cheese, butter, cheese, cheese, etc.
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5. Place parchment paper on bottom of slow cooker then place potatoes on top. Be careful not to disturb slices.
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6. Melt remaining butter and brush on top of each potato.
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7. Sprinkle with salt if desired.
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8. Cover and cook on high 4 hours.
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