Vegetable Dishes

Vegetable Dishes

Ingredients:
· 4 medium baking potatoes, washed
· 2 tablespoons olive oil, divided
· 1/2 pound mushrooms, sliced
· 1 bunch broccoli, cut into small florets
· 1/3 cup broth (vegetable, chicken, or beef), hot, low-sodium
· Freshly ground black pepper, to taste
· 2/3 cup plain yogurt, low-fat

Directions:
1. Make sure potatoes are completely dry. Rub potatoes with 1 tablespoon of olive oil.
Wrap each potato in aluminum foil. Place in slow cooker, cover, and cook on low
setting for 7-8 hours or high setting for 4-5 hours, until potatoes are tender.
2. Heat remaining tablespoon of olive oil in a large skillet over medium heat. Add
mushrooms and broccoli and sauté until broccoli is tender but not soft, about 10
minutes.
3. Unwrap each potato from foil. Make slice in center of potatoes and scoop out
potato into bowl. Add broth, pepper, and yogurt. Mix to combine. Divide mixture
and stuff back into potato skins. Top with broccoli and mushrooms.