Easy Slow Cooker Baked Potatoes Recipe
Ingredients:
2 tbsp olive oil
4 medium russet potatoes
1 bunch broccoli, chopped
10 ounces cremini mushrooms, trimmed and quartered
1/4 to 1/2 cup vegetable or hot chicken broth
Salt and pepper
2/3 cup low fat plain yogurt
Instructions:
1. Wrap each potato in foil, place in 5 to 6 quart slow cooker.
2. Cover and cook for about 8 hours or until potatoes are tender.
3. Add oil in a large skillet, heat over medium heat.
4. Add mushroom, cook for 2 minutes.
5. Add broccoli, season with salt and pepper.
6. Stir and cook until broccoli is crisp tender.
7. Cut potatoes and scoop out its flesh.
8. Place in a bowl, reserve skins.
9. Add yogurt and broth to a bowl.
10. Season with salt and pepper, mix well to combine.
11. Add into potato skin.
12. Top with broccoli mixture and serve.
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