Best 2 Zucchini Twice Baked Potatoes Recipes
Zucchini twice baked potatoes are a delicious and easy-to-make dish that is perfect for any occasion. This recipe combines the flavors of zucchini, cheese, and potatoes to create a unique and satisfying meal. Whether you are looking for a side dish or a main course, zucchini twice baked potatoes are sure to please everyone at the table. They are also a great way to use up leftover zucchini and potatoes. With just a few simple ingredients and steps, you can create a delicious and satisfying meal that the whole family will love.
Here are our top 2 tried and tested recipes!
ZUCCHINI TWICE-BAKED POTATOES
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
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 170 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 406mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI TWICE-BAKED POTATOES
The zucchini adds some pretty color to these potatoes. Nice blend of flavors. The potatoes can also be baked in the microwave instead of the oven.
Provided by KGCOOK
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes.
- Bake at 400°F for 50-75 minutes or until tender.
- Cool until easy to handle.
- Reduce heat to 350°F.
- In a skillet, sauté zucchini and onion in 1 tablespoons butter until tender.
- Drain and set aside.
- Scoop out potato pulp, leaving a thin shell.
- Put pulp in bowl and mash.
- Add sour cream, salt, pepper, and remaining butter, mash again.
- Stir in zucchini mixture.
- Spoon into potato shells.
- Sprinkle with cheese.
- Place on baking sheet.
- Bake for 20-25 minutes or until heated through and cheese is melted.
- Preparation time is not included in the active work time.
Tips:
- Choose medium-sized potatoes that are about the same size so they cook evenly.
- Prick the potatoes with a fork before baking to help them cook through.
- Bake the potatoes until they are tender when pierced with a fork, about 1 hour.
- Let the potatoes cool slightly before cutting them in half and scooping out the insides.
- Mash the potato insides with butter, milk, sour cream, and seasonings until smooth.
- Stir in cooked zucchini, cheese, and any other desired mix-ins.
- Spoon the potato mixture back into the potato skins.
- Top with more cheese and bake until the cheese is melted and bubbly, about 15 minutes.
- Garnish with fresh herbs or crumbled bacon before serving.
Conclusion:
Twice-baked potatoes are a versatile and delicious side dish that can be enjoyed for any occasion. They can be made ahead of time and reheated, making them a great option for busy weeknights. With endless variations and toppings, you can customize twice-baked potatoes to suit your taste. So next time you're looking for a new way to enjoy potatoes, give twice-baked potatoes a try!
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