Slow-Cooker Baked Potatoes
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.
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Dec 17, 2018
This was such an easy recipe to make and come home to after a busy day. My kids, even my picky eater, loved it.
Dec 13, 2018
It takes a while but it is a nice way to free your oven when you want baked potatoes as part of your meal. I would do at least ten hours in the crackpot because eight wasn't quite enough for us. The potatoes weren't quite done. I didn't have fresh garlic so I just mixed garlic salt with the butter and it worked fine. It is more a utilitarian recipe than one for some great new flavor. And it works if you plan ahead!
Dec 4, 2018
No need to wrap in foil. Simply scrub, rub and place in the slow cooker. A much better way then cooking aluminum foil in water. When ready (3-4 hrs on high), wrap in foil from the cooker to serve. Brush with the garlic butter prior to wrapping. I’ve done this for many years.