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

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4.5 6 7
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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
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 each: 170 calories, 10g fat (7g saturated fat), 34mg cholesterol, 406mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 5g 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


Reviews for Zucchini Twice-Baked Potatoes

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
StephRH 67313
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
bereitbach 134024
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
Stacey4 67285
Reviewed Sep. 21, 2010

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

MY REVIEW
grannytwoshoes 127553
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
itsmeinindy2 88126
Reviewed Nov. 20, 2009

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

MY REVIEW
tparnelle 125052
Reviewed Jan. 27, 2009

"This was very good and easy to make. My wife and I made a large batch of these and eat one a day for lunch and as a side dish at dinner."

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