Jackie Kennedy’s Baked Potatoes have a secret; they aren’t baked potatoes at all! Nope! These potatoes are actually slow-cooked, ensuring they are extra tender and guaranteed to be cooked all the way through (don’t you just hate it when a baked potato has that weird harder part in the center that just didn’t cook?). They’re perfect for piling high with… well, whatever suits your fancy! Jackie Kennedy’s Baked Potatoes are as stylish as their namesake and ready to impress!
Ingredients
For the potatoes:
- 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
Step 1 –Scrub the potatoes and pierce each several times with a fork.
Step 2 –In a small bowl, mix 3 tablespoons of the softened butter and the garlic.
Step 3 –Rub the potatoes with the butter mixture and wrap each tightly with a piece of foil.
Step 4 –Pour the water into a 6-quart slow cooker.
Step 5 –Add the wrapped potatoes to the water.
Step 6 –Cover and cook on low until the potatoes are tender, about 8-10 hours.
Step 7 –Season the potatoes with the salt and the pepper.
Step 8 –Serve with your favorite toppings.
