4-Ingredient Slow Cooker Flag Day Potatoes Directions:
Pat the scrubbed potatoes dry and arrange them whole in a 4- to 6-quart slow cooker.
Sprinkle the kosher salt and garlic powder evenly over the potatoes. Scatter the butter pieces over and between them.
Cover and cook on HIGH for 3 1/2 to 4 1/2 hours or LOW for 6 to 7 hours, until the potatoes are very tender when pierced through the center with a fork or skewer.
Gently roll the potatoes through the melted garlic butter to coat the skins. For a softer serving style, lightly split or crack each potato so some of the buttery mixture can soak into the center.
Serve hot as-is, or optionally finish with a small dollop of sour cream, chopped fresh chives or green onions, freshly ground black pepper, and a light sprinkle of your favorite savory seasoning.
WW Points Calculation:
Russet potatoes: 0 points
Land O Lakes Unsalted Butter: 24 points
Morton Coarse Kosher Salt: 0 points
McCormick Garlic Powder: 0 points
Points Information:
Total Points: 24 points
Servings: 8 servings / about 6 oz potatoes each
Points per serving: 3 points
Nutrition Information:
Calories: 176
Protein: 3.5 g
Carbohydrates: 30 g
Fat: 5.5 g
Fiber: 2.3 g
Sugar: 1.1 g
Sodium: 360 mg
I'm waiting for your comments! Enjoy!
