MY MISTER COOKS : LOADED BAKED POTATOES (1)

We love baked potatoes and on many occasion we eat them as a main dish. I mean why not. They are so filling in general and if loaded with the right toppings they are a tasty meal. Last week we enjoyed this yummy potato dinner, we felt it needed a little salt and pepper but other than this is was a so good. Enjoy.

LOADED SLOW-COOKER BAKED POTATOES
Approx. 8 Hours + 20 Minutes  //  Serves 4 
VEGETARIAN FRIENDLY

Ingredients 
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

Directions
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.

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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RECIPE SOURCE

Loaded Slow Cooker Baked Potatoes

Everyday Food  - Issue 96  //  October 2012  //  Page 87

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