SAVING YOU MONEY

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Recipe Alert*** Slow-Cooker Baked Potatoes

Courtesy Romulo Yanes

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.

    Thanks Martha Stewart!

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Comments

  1. Small Footprints says

    I love the idea of cooking a baked potato in the crockpot. I have a question, though … is it necessary to wrap the potatoes in foil or could one just wash them and put them in the pot? Thanks so much for sharing this recipe!

  2. Terri says

    This is a great recipe! In Summer, it saves on kitchen heat and goes with your BarBQ and if you work all day then all you have to do is cook your meat and salad and you're done! Thanks!