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Loaded Slow-Cooker Baked Potatoes
Everyday Food, October 2012
4 servings
We like to go meatless on occasion, and here is one dinner that I know will satisfy everyone. You can certainly add other toppings, or turn this into a baked potato bar, but the best part about this meal is that you cook the potatoes in the crock pot! I must confess that I don’t always do the last step of scooping out the potatoes, mixing in the yummy stuff, and then serving them back in the skins. It’s a fun way to serve this for company, but for a weeknight meal we often just top the potatoes with a little butter, the veggies (and maybe some cheese), and call it good.
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
Directions
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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