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Flecks of zucchini add pretty color to these potatoes. My mother prepared them each Christmas when I was young. Now my brothers, sister and I rely on the recipe. —Mary Maxeiner, Lakewood, Colorado
Nutritional Facts 1 serving (1 each) equals 170 calories, 10 g fat (7 g saturated fat), 34 mg cholesterol, 406 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Zucchini Twice-Baked Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p128
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Reviewed on Oct. 02, 2011 by StephRH
What a wonderful flavorful recipe. My girls even loved it, and they are not zucchini fans. Great way to hide the veggies. The addition of the zucchini keeps the potatoes moist.
Reviewed on Jun. 03, 2011 by bereitbach
I was surprised at how tasty these potatoes were. I didn't use as mush onion and zucchini as the recipe called for-it seemed like it would be too much. I used about 3/4 of a medium zucchini and less than half of an onion. My husband doesn't even like zucchini and he said these were very tasty. They're pretty to serve as well.
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