Slow-Cooker Baked Potatoes
This baked potato recipe is so easy—just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. —Teresa Emrick, Tipp City, Ohio
Total TimePrep: 10 min. Cook: 8 hours
- 6 medium russet potatoes
- 3 tablespoons 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
- 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.
- 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.
Test Kitchen tips
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.)
Nutrition Facts1 potato: 217 calories, 6g fat (4g saturated fat), 15mg cholesterol, 59mg sodium, 38g carbohydrate (2g sugars, 5g fiber), 5g protein.
Originally published as Crock Pot Baked Potatoes in Simple & Delicious August/September 2018
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