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Zucchini Twice-Baked Potatoes Recipe

Zucchini Twice-Baked Potatoes Recipe photo by Taste of Home

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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

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Zucchini Twice-Baked Potatoes Recipe

Prep: 65 min. Bake: 20 min.

Yield: 6 Servings

65 20 85

Ingredients

3 large baking potatoes (about 3/4 pound each)
3 cups shredded zucchini (about 2 medium)
1 medium onion, chopped
2 tablespoons butter, divided
1/2 cup sour cream
3/4 to 1 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside.
Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese.
Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted. Yield: 6 servings.

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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Zucchini Twice-Baked Potatoes

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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.