Slow Cooker Hasselback Potatoes Recipe
Slicing potatoes before slathering them with garlic butter turns everyday russets into a deluxe side dish in your slow cooker.
Ingredients
- 2 lb russet potatoes small or medium potatoes
- 8 tablespoon butter softened
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Wash potatoes and place utensils (ie chopsticks, butter knife or wooden spoon handles) on either side of the first potato. Carefully slice most of the way through each potato, about ½" apart, taking extra care at the ends not to slice through the bottom. Repeat with remaining potatoes.
- Combine butter, garlic powder, salt, and pepper in a small bowl and fork mash until well combined. Divide evenly on the top of each potato.
- Place potatoes into a greased slow cooker and place the lid on top. Cook on HIGH for 3 hours, or until potatoes are fork tender. If desired, top with melted butter from the slow cooker when serving.
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Notes
For easy greasing, use the wrapper from your stick of butter to coat the slow cooker insert.
Ensure butter is soft but not melted so it is easy to spread. Butter does not need pressed down into each crevice, but should hold some slightly open so it will easily melt into the spaces during cooking.
Nutrition
Calories: 255kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 515mgPotassium: 642mgFiber: 2gSugar: 1gVitamin A: 468IUVitamin C: 9mgCalcium: 25mgIron: 1mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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