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