Slower Cooker Baked Potatoes with Garlic and Butter
These baked potatoes are slathered in a roasted garlic butter mixture and then slow cooked to fluffy tender perfection.
- 6 medium russet potatoes
- 3 tablespoons butter softened
- 3 cloves garlic minced, or roasted garlic, smashed
- Salt and pepper to taste
- Sour Cream, Chopped chives or green onions for garnish
Scrub potatoes; pierce several times with a fork. In a small bowl, mix melted 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 6-ish hours or until tender. Season and top as desired.
Serve the potatoes right in the foil packets to get the most out of the garlic butter.
Pro Tip: If you have time, roast a head of garlic for this slow cooker baked potatoes recipe. It's super easy and adds a depth of flavor to any recipe. Roasting garlic brings a sweet and toastier flavor to garlic.
How to roast garlic: Simply cut off the stem end of the garlic (opposite of the root end) to expose the cloves. No need to peel the garlic, but I do remove some of the loose papery skin. Place in a muffin pan and drizzle with a little olive oil. Roast in oven, 400 degrees for about 40 minutes, or until garlic seems soft and is starting to brown around the edges.
To remove the garlic from the bulb, just squeeze gently. The roasted garlic will come right out.
Calories: 221kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 894mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 2mg