Zucchini Twice-Baked Potatoes
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 large baking potatoes, about 3/4 lb each
- 3 cups zucchini, shredded, about 2 medium
- 1 medium onion, chopped
- 2 tablespoons butter
- 1⁄2 cup sour cream
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup cheddar cheese, shredded
directions
- Scrub and pierce potatoes.
- Bake at 400°F for 50-75 minutes or until tender.
- Cool until easy to handle.
- Reduce heat to 350°F.
- In a skillet, sauté zucchini and onion in 1 tablespoons butter until tender.
- Drain and set aside.
- Scoop out potato pulp, leaving a thin shell.
- Put pulp in bowl and mash.
- Add sour cream, salt, pepper, and remaining butter, mash again.
- Stir in zucchini mixture.
- Spoon into potato shells.
- Sprinkle with cheese.
- Place on baking sheet.
- Bake for 20-25 minutes or until heated through and cheese is melted.
- Preparation time is not included in the active work time.
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