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, OH
Prep: 10 min. • Cook: 8 hours Makes: 6 potatoes
6 medium russet potatoes
3 Tbsp. butter, softened
3 garlic cloves, minced
1 cup water
Salt and pepper to taste
Optional toppings: Sour cream, butter, crumbled bacon, minced chives, guacamole, shredded cheddar cheese, minced fresh cilantro
1. Scrub potatoes; pierce several times with a fork. 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 for 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 TIP
Serve the potatoes right in the foil packets to get the most out of the garlic butter.