Loaded Slow Cooker Baked Potatoes Best Recipes

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LOADED SLOW-COOKER BAKED POTATOES

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Loaded Slow-Cooker Baked Potatoes image

Here a baked potato dish provides enough sustenance to make a meal in itself. Start this in the morning.

Provided by Martha Stewart

Categories     Food & Cooking     Slow Cooker Recipes

Time 8h20m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 344 g, Fat 8 g, Fiber 7 g, Protein 14 g, SaturatedFat 1 g

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