4 medium russet potatoes
2 T olive oil
10 oz cremini mushrooms, trimmed and quartered
1 bunch broccoli, cut into small florets
salt and pepper (I also used some garlic powder)
1/4 to 1/2 c vegetable broth, hot (I had leftover beef broth in the fridge and used that)
2/3 c low-fat plain yogurt (I used FF sour cream)
1. Wrap each potato in foil and place in a 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 any other spices you want) and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.
Per serving (serves 4): 344 cal; 8g fat; 14g protein; 58g carbs; 7g fiber