Description
These slow-cooker baked potatoes are so easy—just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. —Teresa Emrick, Tipp City, Ohio
Ingredients
- 6 medium russet potatoes
- 3 tablespoons butter, softened
- 3 garlic cloves, minced
- 1 cup water
- salt and pepper to taste
- optional: sour cream, butter, crumbled bacon, minced chives, guacamole, shredded cheddar cheese and minced fresh cilantro
Directions
- Scrub potatoes; pierce each 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 the water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.
