Loaded Slow-Cooker Baked Potatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These warm, stuffed baked potatoes are packed with extra veggies for the perfect mix of health and comfort. Slow cooking makes the potatoes incredibly tender, not to mention, less mess!
Ingredients
4 medium russet potatoes
2 tbsp. olive oil
10 oz. cremini mushrooms
1 bunch broccoli
salt
Pepper
1/4 c. vegetable or chicken broth
2/3 c. low-fat plain yogurt
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, 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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