Stuffed Potatoes with Roasted Veggies

These satisfying stuffed potatoes are baked atop aromatic vegetables roasting right in the slow cooker. Just unwrap the potatoes and fluff the flesh, then top with cheddar, blue cheese and veggies.

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Prep Time
10 min
Cook Time
180 min
190 min


  • 1 green bell pepper, cut into 
1-inch pieces
  • 1 yellow onion, cut into 8 wedges
  • 1 cup frozen corn kernels
  • 1 carrot, peeled and thinly sliced
  • 1/8 tsp ground cayenne pepper
  • 1 tbsp safflower oil
  • 4 6-oz Yukon Gold potatoes, 
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 clove garlic, minced
  • 1/4 tsp each sea salt and coarsely ground black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled blue cheese


  1. Mist a 6-qt slow cooker with cooking spray. Add bell pepper, onion, corn, carrot, cayenne and oil; stir to combine. Using a fork, pierce each potato in several spots, wrap in foil and place over pepper-corn mixture. Cover and cook until potatoes are tender when pierced with a fork, 3 hours on high or 6 hours on low.
  2. Remove potatoes and set aside for 5 to 10 minutes. Add parsley, garlic, salt and black pepper to pepper-corn mixture and stir to combine.
  3. In a small bowl, add cheddar and blue cheese and toss gently. Remove potatoes from foil and cut each in half lengthwise. (TIP: Use a clean towel to prevent fingers from burning, or let potatoes cool for an additional 5 to 10 minutes before handling.) Fluff flesh with a fork, sprinkle with cheese mixture and top with pepper-corn mixture, dividing evenly.

Nutrition Information

  • Serving Size 1 stuffed potato
  • Calories 275
  • Carbohydrate Content 45 g
  • Cholesterol Content 7 mg
  • Fat Content 7 g
  • Fiber Content 5 g
  • Protein Content 10.5 g
  • Saturated Fat Content 2 g
  • Sodium Content 230 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g