Food & Cooking Recipes Slow Cooker Recipes Loaded Slow-Cooker Baked Potatoes 3.0 (576) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 19, 2019 Rate PRINT Share Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings: 4 Here a baked potato dish provides enough sustenance to make a meal in itself. Start this in the morning. 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 ½-inch pieces Salt and pepper 1/4 to 1/2 cup vegetable or chicken broth, hot ⅔ cup low-fat plain yogurt, room temperature 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. 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. 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. Originally appeared: Everyday Food, October 2012 Rate It PRINT