Zucchini Twice-Baked Potatoes

“The zucchini adds some pretty color to these potatoes. Nice blend of flavors. The potatoes can also be baked in the microwave instead of the oven.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub and pierce potatoes.
  2. Bake at 400°F for 50-75 minutes or until tender.
  3. Cool until easy to handle.
  4. Reduce heat to 350°F.
  5. In a skillet, sauté zucchini and onion in 1 tablespoons butter until tender.
  6. Drain and set aside.
  7. Scoop out potato pulp, leaving a thin shell.
  8. Put pulp in bowl and mash.
  9. Add sour cream, salt, pepper, and remaining butter, mash again.
  10. Stir in zucchini mixture.
  11. Spoon into potato shells.
  12. Sprinkle with cheese.
  13. Place on baking sheet.
  14. Bake for 20-25 minutes or until heated through and cheese is melted.
  15. Preparation time is not included in the active work time.

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