Dump Dinners: Hearty Meals For Those With Hearty Appetites by Julia Baker

Author:Julia Baker [Baker, Julia]
Language: eng
Format: azw3, pdf
Publisher: Julia Baker
Published: 2015-04-07T16:00:00+00:00

“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.”-Truman Capote

Slow Cooker Baked Potatoes

Ingredients:

4 medium russet potatoes

2 tablespoons of olive oil

10 ounces of cremini mushrooms, trimmed and cut into quarters

1 bunch of broccoli, cut into 1/2-inch pieces (peel stalks)

Salt and pepper, to taste

1/3 cup of vegetable or chicken broth, hot

2/3 cup of plain yogurt, at room temperature

Instructions:

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, 9 minutes.

3. Split potatoes, scoop out flesh, and transfer to a medium bowl, keeping 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.

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