Nutrition per serving may change if servings are adjusted.
2 baking potatoes (6 ounces each)
½ medium red bell pepper, cut into ¾-inch pieces
½ medium onion, cut into ½-inch wedges
½ medium zucchini or yellow squash, cut into ¾-inch cubes
1 teaspoon olive oil
½ teaspoon dried oregano, crushed
⅛ teaspoon ground pepper
¼ cup fat-free sour cream
⅛ teaspoon salt
¼ cup crumbled reduced-fat or fat-free feta cheese
2 tablespoons pine nuts, toasted
Scrub potatoes thoroughly with a brush; pat dry. Prick the potatoes with a fork and wrap each potato in foil. Place the wrapped potatoes in a 3½- or 4-quart slow cooker. Cover and cook on Low for 4 hours or on High for 2 hours.
Fold a 24x18-inch sheet of heavy foil in half to form an 18x12-inch rectangle. Combine bell pepper, onion, zucchini, oil, oregano, and ground pepper in a medium bowl; place mixture in center of the foil. Bring up the long sides of the foil and fold to seal. Roll up the short sides of the foil to completely enclose the vegetables, leaving space for steam to build. Place the foil packet on top of the potatoes in the cooker.
Cover and cook on Low for 3 to 4 hours longer or on High for 1½ to 2 hours longer.
Remove the foil packet and the potatoes from the cooker. Carefully unwrap the potatoes and place on serving plates. Cut the potatoes in half lengthwise, cutting to, but not through, the bottom of each potato. Fluff the potatoes with a fork. Carefully open the foil packet with the vegetables. Top the potatoes with sour cream and the vegetables; sprinkle with salt. Sprinkle with feta cheese and pine nuts.