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
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.
TEST KITCHEN TIPS
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.)