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–+ servings

Loaded Slow-Cooker Baked Potatoes

Adapted from an internet recipe.
Lot of possibilities here, I will have to give this a try.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Side
Cuisine American
Servings 4 people

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.