New This Month

Loaded Slow-Cooker Baked Potatoes


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

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 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


  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.

Cook's Notes

No Slow Cooker?
Prick and bake the potatoes at 400 degrees for 1 hour or microwave on high for 15 to 20 minutes.

Reviews Add a comment

    4 MAY, 2017
    This seems the most pointless recipe I've ever seen on this site.
  • BethD
    6 JUL, 2015
    Why in the world would you have to wrap the potatoes in foil? Slow cooker is clean, this doesn't make sense and seems like a waste of time and foil!
  • Shandizlo
    24 MAR, 2015
    Is there a way to make sure they don't end up soggy?
  • Courtney M
    28 MAY, 2014
    I made these for dinner tonight and they were quite good! The flavors were fantastic! I would recommend putting the potato-yogurt-broth mixture in an electric mixer, as that will make the mix creamier. Over all, very good!