Loaded Slow-Cooker Baked Potatoes

576 Ratings
  • 5 75
  • 4 93
  • 3 211
  • 2 142
  • 1 55

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

Everyday Food, October 2012

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
8 hrs 20 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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.

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Reviews (5)

576 Ratings
  • 5 75
  • 4 93
  • 3 211
  • 2 142
  • 1 55
Martha Stewart Member
06/21/2018
What happened to the comment I left!?!raf
Martha Stewart Member
05/04/2017
This seems the most pointless recipe I've ever seen on this site.
Martha Stewart Member
07/06/2015
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!
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Martha Stewart Member
03/24/2015
Is there a way to make sure they don't end up soggy?
Martha Stewart Member
05/28/2014
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!
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