Loaded Slow-Cooker Baked Potatoes

Name: Loaded Slow-Cooker Baked Potatoes
Prep time: 20 min
Total time: 8 min
Ingredients: 4 medium russet potatoes; 2 tablespoons olive oil; 10 ounces cremini mushrooms, trimmed and quartered; 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces; Salt and pepper; 1/4 to 1/2 cup vegetable or chicken broth, hot; 2/3 cup low-fat plain yogurt, room temperature

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Prep Time: 20 minutes

Total: 8 hours, 20 minutes

Author : Martha Stewart

Ingredients

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4 medium russet potatoes2 tablespoons olive oil10 ounces cremini mushrooms, trimmed and quartered1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch piecesSalt and pepper1/4 to 1/2 cup vegetable or chicken broth, hot2/3 cup low-fat plain yogurt, room temperature

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Instructions

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Step 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.

Step 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.

Step 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.