To make baked potatoes in a slow cooker, begin by cleaning the potatoes and stabbing each one with a fork. Wrap the potatoes in aluminum foil, and fill the slow cooker with the potatoes. Cover the slow cooker, and cook on high for 2 1/2 to four hours.
The cooking time for slow-cooker baked potatoes depends on the size of the potatoes. For larger potatoes, cook on low heat for eight to 10 hours.
To make Martha Stewart's loaded slow-cooker baked potatoes, clean and wrap each potato with aluminum foil, and place them into the slow cooker. Cook on low until the potatoes are tender, typically about eight hours.
Once the potatoes are done cooking, heat 2 tablespoons of olive oil in a large skillet. Carefully add 10 ounces of cremini mushrooms that have been trimmed and quartered, and cook for about two minutes. Add 1 bunch of broccoli that has been cut into 1/2-inch florets, then season with salt and pepper. Frequently stir the mixture until the broccoli is completely cooked, about eight minutes. Next, split open each potato, scoop out the insides, and set the skins aside.
In a medium-sized bowl, mix the potato flesh with 1/4 to 1/2 cup of hot chicken or vegetable broth and 2/3 cup of low-fat plain yogurt, and season with salt and pepper. Divide the potato mixture among the potato skins, and top with the broccoli mixture.