Loaded Slow – Cooker Baked Potatoes!

Courtesy Martha Stewart!

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

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.

Thanks MS!