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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


  • 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


  • 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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  • grandmascooking22
    Oct 8, 2016

    I really don't like reviews of recipes that change everything in the recipe but when you live 15 miles in the middle of no-where sometimes (honestly, most of the time) I have to substitute ingredients. I didn't have sour cream but had 4 oz of cream cheese....I have learned that adding a little olive oil to warm cream cheese is a pretty close sub to sour cream. I also had about 4 mushrooms left in a box in the fridge so I threw those in with the onions and zucchini. It was very good as I made it. I am sure it is maybe even better if I followed the recipe exactly...but it was good.!!!!

  • StephRH
    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.

  • bereitbach
    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.

  • Stacey4
    Sep 21, 2010

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

  • grannytwoshoes
    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.

  • itsmeinindy2
    Nov 20, 2009

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

  • tparnelle
    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.