Zucchini Twice Baked Potatoes
From Taste of Home

If you have a garden, chances are you grow zucchini and if you do, you probably could use this Zucchini Twice Baked Potatoes recipe. Trying to come up with enough recipes to use up all that zucchini is always a challenge. Well try this one out. It's excellent.

• 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

To make these baked stuffed potatoes, scrub and pierce the potatoes first and then bake at 400 degrees for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350 degrees.

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.

This twice baked recipe is unusual and tasty and is a fantastic way to use up your zucchini.

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