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Zucchini Twice-Baked Potatoes

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

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.
Nutrition Facts
1 each: 170 calories, 10g fat (7g saturated fat), 34mg cholesterol, 406mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 5g protein.
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