Day 136.
Happy Slow Cooking Thursday! Grab yourself a cup of coffee and go visit Sandra's blog and read all of the other slow-cooking contributions.
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 T melted butter
--2 T 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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which is just so much fun to say, so I think you should click on over and enter. Jenny is holding a contest to win a free wii fit which we all are going to need because I made these apple dumpling thingies that called for way too much sugar and way too much butter that I'm going to post tomorrow.
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