New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Thursday, May 15, 2008

CrockPot Garlic Baked Potatoes



Day 136.


Happy Slow Cooking Thursday! 


These potatoes are so easy, and are so wonderful. All it is is a big baked potato with garlic shoved in it. They are a snap to make, and if you can find fresh garlic already peeled in a bag, all the better.



The Ingredients.

--4 big brown potatoes
--2 tablespoons melted butter
--2 tablespoons olive oil
--salt and pepper
--8 or so garlic cloves

The Directions.

Peel the garlic and cut it into long slivers.

Wash your potatoes, and pat dry. Carefully cut slits into each potato about 1/2 inch thick almost do the very base. The potato should start to separate a bit like an accordion.

Shove as many garlic slices as you can in each slit of each potato.

Nestle the potatoes into your crockpot. I used an oval 6qt Smart Pot, and the potatoes didn't fit all the way down to the bottom, they kind of were halfway on each other. It doesn't seem to matter.

Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.

Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

Top with sour cream.


The Verdict.

This is a beautiful side dish to any meat dish, or a wonderful lunch all on it's own. The potatoes were not too wet or slimy as I feared, and the garlic roasted perfectly in the slits.

The kids ate the sour cream off of theirs, and maybe tried the potato. I wasn't watching them too carefully.

All in all, I would definitely make these again.
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21 comments:

Michelle said...

Hi Steph .We love garlic this is a lovely combination...thanks for sharing.Have a great day.

Elizabeth Sue said...

I just love your blog. I love it so much I put a link to you on my url! Happy Crock Potting!

Renee' said...

This looks great! Thanks for sharing your wonderful recipes!

Anonymous said...

Hi Stephanie,
I'm glad I finally figured out how to add a comment - rather than trying to sign in, I just use anonymous. This recipe looks really good too, good thing I have 3 crockpots, I can do the chicken from yesterday, today's potatoes, now just need a vegetable - wait, the potatoes are a vegetable! Anyway, I didn't mean all Penzey's Spices have MSG, they sell MSG as one of their spices. Did you find one near you? I never cared much about spices til I tried Penzey's, now I love going to their store and buying them!
Lynn

Mari said...

These look like a great side dish. I'll definitely try them.

Stacey said...

You make me so.flipping.hungry!!!

Robyn said...

Finally, a way I can do a baked potato! Mine always come out of the oven still hard. (seriously, who can't make a baked potato? ME!)

I gave your blog a shout-out on my post today as one of my favorite cooking blogs! Can't wait to see what you come up with next!

My Ice Cream Diary said...

What a cool idea, putting garlic in the potato before baking. I love it!

Eleisia said...

Love garlic mashed potatoes and these garlic baked potatoes sound delicious.

Enjoy visitng your blog.

Mississippi Songbird said...

I love baked pototoes in the crock pot.. I bet the garlic would be very good. Thanks for sharing..

~TAMY 3 Sides of Crazy~ said...

ooooooooooooooooooh these sound yummy!!! I'm playing vacation catch up - sorry I'm late. Mine's at http://www.3sidesofcrazy.com/2008/05/slow-cooking-thursday-chicken-chili.html

tnspr569 said...

I made a slightly modified version of these, and they turned out great!! Instead of salt and pepper, I sprinkled (dried) rosemary over the potatoes. Delicious! (I also substituted smart-balance spread for butter.)

Lori Stoia said...

I was doing a search on how to do a lasgne recipe in a crockpot and I found your blog.

I plan on returning to try alot of your recipes!

Keep it up!

I Am Gluten Free said...

How clever! I can't wait to try this. You're really giving me all kinds of ideas - thank you so much for the inspiration.

~Ellen
www.Iamglutenfree.blogspot.com

Karen said...

This is one of my favorites. I whisk some garlic paste into the oil and butter mix to give it an even extra kick of garlic.

Mrsblocko said...

I just got around to making this and wrote about it here: http://tomatoesforapples.blogspot.com/2010/01/cheater-cheater-garlic-baked-potatoes.html

I totally heart you for this recipe!!!!

BikerBrat said...

OOOOO EMMMM GEEEEE!! Absolutely wonderful, I used small red potatoes bc that's what I had on hand. Deelish, will definitely make these again, and again, and again.... thank u!

Lesa @Edesia's Notebook said...

I made these yesterday to go with a roasted chicken. They were awesome! I used the Pampered Chef garlic slicer, which makes paper-thin slices. I highly recommend that! I cooked mine on high and they were absolutely perfect at 2 hours and 45 minutes. I'm sure I will be making these many more times in the future, as I love using my slow cooker while I'm roasting a chicken in the oven. Thanks for posting!

Jess Danielson said...

Made this today and it was sooooo good!!! I did the potatoes in one crock and the Bacon and Cheese Chicken recipe (also from your site) in another. Both were great!! Thanks!!

MadisonHomeCooker said...

Delicious and super easy! Reduced fat to 1 Tbsp butter + 2 Tbsp olive oil, which worked fine and there was plenty left over for drizzling. I had smaller potatoes so I cooked on low for about 3 hrs and 45 minutes, which was enough. I made it on a hot summer day when I couldn’t bear the thought of turning on the stove. When we got home from swim lessons, they were done! I used a 6 quart oval crockpot and could fit the potatoes in easily. I think it could handle almost double the amount of potatoes in that size crockpot, if needed. It sure would be a great dish to serve to company and is user friendly for kids (minimal cutting). I left out the garlic for the kids’ potatoes. Seasoned generously with Old Bay Seasoning + 1/4 tsp salt + pepper. I served it with Trader Joe’s mojito salmon (or something like that) which was delicious in the microwave as well as some sautéed swiss chard. Definitely a recipe repeat!

Pat Serio said...

Might I suggest using Greek yogurt, instead of sour cream? Unless someone watches you use it, no one would ever know the difference; and you can choose full-fat, low-fat, or fat-free.

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