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Slow-Cooker Baked Potatoes

Total Time

Prep: 10 min. Cook: 8 hours

Makes

6 potatoes

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
Slow-Cooker Baked Potatoes Recipe photo by Taste of Home

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

  1. 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.
  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.
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.)
Test Kitchen tips
  • Serve the 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.
  • Nutrition Facts

    1 potato: 217 calories, 6g fat (4g saturated fat), 15mg cholesterol, 59mg sodium, 38g carbohydrate (2g sugars, 5g fiber), 5g protein.

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