Description
Savor the rich flavors of fluffy baked potatoes, perfectly cooked in your slow cooker and topped with creamy sour cream and fresh chives. This effortless recipe transforms simple ingredients into a comforting side dish that elevates any meal, from casual dinners to festive gatherings. With minimal prep time, these satisfying potatoes are destined to become a family favorite.
Ingredients
Scale
- 4 large Russet potatoes
- 1 cup sour cream (full-fat recommended)
- ¼ cup fresh chives (chopped)
- 4 tbsp unsalted butter
- Salt (to taste)
- Pepper (to taste)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Wash and dry the Russet potatoes thoroughly. Prick each potato several times with a fork.
- Generously rub salt on each potato's skin for enhanced flavor.
- Place the seasoned potatoes directly into the slow cooker (no liquid needed). Set it on low heat and cook for 6-8 hours until tender.
- Once cooked, carefully remove the potatoes. Slice them open and fluff the insides with a fork.
- Top with sour cream, fresh chives, butter, and optional cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Customize your baked potatoes by adding toppings such as bacon bits or jalapeños for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat in the microwave or slow cooker.