Zucchini Potatoes Twice Baked
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
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.
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 at 20-25 minutes or until heated through and
cheese is melted.
Yield: 6 servings.