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Zucchini Twice-Baked Potatoes Recipe
Zucchini Twice-Baked Potatoes Recipe photo by Taste of Home

Zucchini Twice-Baked Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 65 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 65 min. Bake: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted. Yield: 6 servings.
Originally published as Zucchini Twice-Baked Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p128

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.

Reviews for Zucchini Twice-Baked Potatoes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 2, 2011

"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."

MY REVIEW
Reviewed Jun. 3, 2011

"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."

MY REVIEW
Reviewed Sep. 21, 2010

"these were great. I added 4oz of cream cheese to the mix and my family loved it!"

MY REVIEW
Reviewed Aug. 2, 2010

"Family really likes this --- some OF THE YOUNGER CHILDREN don't know the zucchini is a vegetable ! ! !

I later actually tried it with "not so mashed" potatoes in a little pie shell and was equally as good. Tried a variety of cheese. Worked as well."

MY REVIEW
Reviewed Nov. 20, 2009

"These were delicious, I make them often now. Thanks."

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