Loaded Slow-Cooker Baked Potatoes

3.9

(235)

This comforting, meatless dish is a set-it-and-forget-it favorite for busy weeknights.

Watch: Loaded Slow-Cooked Baked Potatoes

2:20

Prep Time:

20 mins

Total Time:

8 hrs 20 mins

Servings:

4

Who doesn’t love a loaded baked potato—especially when you can make it in your crock pot? Our slow-cooker baked potatoes cook gently for eight hours. Set them before you head out in the morning and come home to find them ready for dinner. We use russet potatoes quite simply because they are the best type of potatoes for baking. They have a higher starch content than other varieties and yield a softer, fluffier center. We remove and mash the interior of the baked potato with chicken broth and yogurt, then return it to the skins and top with sautéed broccoli and mushrooms. Enjoy these baked potatoes with a vegetable side or baked beans for a meatless dinner or serve them alongside a favorite protein.

Swap the chicken broth for vegetable broth to make this a fully vegetarian meal.

Directions

Prep and cook potatoes:

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.
Cook mushrooms and broccoli:

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.
Scoop potato flesh and mix with broth and yogurt:

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.
Return flesh to potatoes and top with vegetables:

Divide flesh among potato skins. Top each stuffed potato with broccoli mixture.