The Scoop
When the baked potato looked at a plain russet and said, “Give me a topping bar and a slow cooker.”
Jackie Kennedy's Baked Potatoes are soft, fluffy, garlicky, and basically a blank canvas for whatever your fridge is willing to contribute.
Slow cooking makes the potatoes wonderfully tender while the butter and garlic sneak into every bite. Then comes the fun part: sour cream, bacon, cheddar, chives, guacamole, or whatever combination makes you feel like you’ve been handed the keys to a very delicious potato buffet.
Ingredients
For the potatoes:
- 6 medium russet potatoes
- 3 tablespoons butter, softened
- 3 cloves garlic, minced
- 1 cup water
- salt, to taste
- pepper, to taste
Optional toppings:
- sour cream, to taste
- butter, to taste
- bacon, to taste, cooked and crumbled
- chives, to taste, minced
- guacamole, to taste, store-bought or homemade
- cheddar cheese, to taste, shredded
- fresh cilantro, to taste, chopped
Directions
- Scrub the potatoes and pierce each several times with a fork.
- In a small bowl, mix 3 tablespoons of the softened butter and the garlic.
- Rub the potatoes with the butter mixture and wrap each tightly with a piece of foil.
- Pour the water into a 6-quart slow cooker.
- Add the wrapped potatoes to the water.
- Cover and cook on low until the potatoes are tender, about 8-10 hours.
- Season the potatoes with the salt and the pepper.
- Serve with your favorite toppings.
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