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Loaded Slow-Cooker Baked Potatoes

  • 4servings
  • 500minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9
MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium russet potatoes

  2. 2 tablespoons olive oil

  3. 10 ounces cremini mushrooms, trimmed and quartered

  4. 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces

  5. Salt and pepper

  6. 1/4 to 1/2 cup vegetable or chicken broth, hot

  7. 2/3 cup low-fat plain yogurt, room temperature

Instructions Jump to Ingredients ↑

  1. Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.

  2. In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.

  3. Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.

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