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Zucchini Twice-Baked Potatoes




Source of Recipe


Marsha


List of Ingredients




3 large baking potatoes (about 3/4 lb. each)
3 cups shredded zucchini (about 2 medium)
1 medium onion, chopped
2 Tbs. butter or margarine, divided
1/2 cup sour cream
3/4 to 1 tsp. salt
1/8 to 1/4 tsp. pepper
1/2 cup shredded cheddar cheese

Recipe



Scrub and pierce potatoes. Bake at 400 degrees for 50-75 minutes or until tender. Cool until easy enough to handle. Reduce heat to 350 degrees. In a skillet, saute zucchini and onion in 1 Tbs 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 for 20-25 minutes or until heated through and cheese is melted.

Yield: 6 servings.