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Zucchini Twice-Baked Potatoes Recipe

Zucchini Twice-Baked Potatoes Recipe

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. YIELD: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

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.

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.