Ingredients for Zucchini Twice Baked Potatoes
- Baking Potatoes
- 1 medium zucchini, diced
- 1/2 medium onion, diced
- 2 tablespoons butter
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cheddar Cheese
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How to Make Zucchini Twice Baked Potatoes
- Scrub and pierce 4 medium russet potatoes.
- Bake at 400°F (200°C) for 50-75 minutes, or until tender. (Alternatively, microwave on high for 8-10 minutes, flipping halfway through, until tender).
- Let cool completely until easy to handle.
- Reduce oven temperature to 350°F (175°C).
- In a medium skillet, melt 1 tablespoon butter over medium heat. Add 1 medium zucchini, diced, and 1/2 medium onion, diced. Sauté until tender, about 5-7 minutes.
- Drain any excess liquid and set aside.
- Scoop out potato pulp, leaving a 1/4-inch thick shell.
- Place potato pulp in a large bowl and mash thoroughly.
- Add 1/4 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon butter. Mash until smooth and creamy.
- Stir in the sautéed zucchini and onion mixture.
- Spoon the mixture back into the potato shells.
- Sprinkle generously with 1/2 cup shredded cheddar cheese.
- Place stuffed potatoes on a baking sheet.
- Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
34g
Carbs
6g
