Slow Cooker Baked Pota­toes

This baked potato recipe is so easy —and per­fect for choose-your-own top­pings. Save any extra pota­toes to make baked potato soup the next day. —Teresa Em­rick, Tipp City, OH

Simple & Delicious - - ON THE MENU -

PREP: 10 min. COOK: 8 hours MAKES: 6 serv­ings 6 medium pota­toes

3 Tbsp. but­ter, soft­ened

3 gar­lic cloves, minced

1 cup wa­ter

Salt and pep­per to taste

Sour cream, but­ter, crum­bled ba­con, minced chives, gua­camole, shred­ded ched­dar cheese, minced fresh cilantro, op­tional

1. Scrub pota­toes; pierce sev­eral times with a fork. In a small bowl, mix but­ter and gar­lic. Rub pota­toes with but­ter mix­ture. Wrap each tightly with a piece of foil.

2. Pour wa­ter into a 6-qt. slow cooker; add pota­toes. Cook, cov­ered, on low 8-10 hours or un­til ten­der. Sea­son and top as de­sired.

1 POTATO 217 cal., 6g fat (4g sat. fat), 15mg chol., 59mg sod., 38g carb. (2g sug­ars, 5g fiber), 5g pro.


Serve pota­toes right in the foil pack­ets to get the most out of the gar­lic but­ter. This is an easy way to make pota­toes for a baked potato bar at the of­fice.

HEALTH TIP Skip the high-calo­rie sour cream and try a dol­lop of fat-free Greek yo­gurt in­stead. (Don’t for­get to add a sprin­kle of chives.)

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