Loaded Slow-Cooker Baked Potatoes
Lot of possibilities here, I will have to give this a try.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 4 large potatoes, washed and allowed to dry
- 2 tablespoons olive oil
- 1 cup fresh mushrooms
- 1 head broccoli, cut into small florets including stem
- ¼-½ cup chicken stock, hot
- ⅔ cup plain yogurt, room temperature
Instructions
- Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, about 8 hours.
- 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, about 8 minutes.
- Split potatoes, scoop out potato flesh, and transfer to a medium bowl, reserving skins. Add ¼ cup broth and yogurt to bowl, then season with salt and pepper and stir until combined, use more broth as needed; divide among potato skins. Top each stuffed potato with broccoli and mushroom mixture.
As I just got a slow cooker, this sounds like something worth trying… actually, there are a ton of slow cooker recipes on this site that I’m going to attempt. Thanks!