Loaded Slow-Cooker Baked Potatoes

Prep Time:
20 mins
Total Time:
8 hrs 20 mins

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


  • 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 ½-inch pieces

  • Salt and pepper

  • 1/4 to 1/2 cup vegetable or chicken broth, hot

  • 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.

    Romulo Yanes

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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