Zucchini Twice-Baked Potatoes |
|
 |
Prep Time: 65 Minutes Cook Time: 20 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
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 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.
|
|