Crock Pot Stuffed Potatoes

• 2 Russet Pototes
• 1 dash Himalayan Pink Salt
• 2 slice Butter
• 1 small Broccoli Crown
• 1 small crown cauliflower
• 6 Mushrooms
• 2 tbsp Plain Greek Yogurt
• 1 dash Black Pepper

1. Clean and dry potatoes.
2. Lance potatoes on all sides.
3. Place potatoes on foil sheet.
4. Drizzle with oil, salt to taste.
5. Wrap with foil so potato is covered.
6. Place in Crock Pot on low for 7 hours or on high for 3.5 hours.
7. Prep broccoli & cauliflower by washing and chopping into desired size.
8. Slice mushrooms.
9. Make a foil pouch place broccoli, mushrooms and slices of butter in pouch.
10. Salt and pepper to taste.
11. Add veggie pack to crock pot half way through cooking.
12. When your timer is up remove potatoes from foil.
13. Slice long ways with knife.
14. Add butter to potato, top with prepared vegetables.
15. Add desired amount of cheese.
16. Add tablespoon of Greek Yogurt to the top.
17. Pepper to taste.
18. Enjoy!

salt, butter, broccoli, crown cauliflower, mushrooms, greek yogurt, black pepper

Taken from cookpad.com/us/recipes/340669-crock-pot-stuffed-potatoes (may not work)