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.
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wamala livingstone
[email protected]These potatoes were amazing! I'm so glad I tried this recipe.
Wasim Muhammad
[email protected]I thought these potatoes were just okay. I've had better twice-baked potatoes before.
Mudansir Mande
[email protected]These potatoes were a great way to use up some leftover zucchini. I'll definitely be making them again.
Garba Adamu Jatau
[email protected]I followed the recipe exactly, but my potatoes didn't turn out as crispy as I would have liked. I think I'll try baking them for a little longer next time.
Ron Sss
[email protected]These potatoes were a bit bland for my taste. I think I'll add some more spices next time.
muslimkhan muslimkhan
[email protected]I'm allergic to dairy, so I used vegan cheese in these potatoes. They were still very tasty!
Ejahid hasan
[email protected]I had some leftover mashed potatoes, so I used those instead of baking new potatoes. It worked great! The potatoes were still creamy and delicious.
katie erickson
[email protected]These potatoes were a bit too cheesy for my taste, but my husband loved them. I think next time I'll use less cheese.
Swajon Mahmud
[email protected]I'm not a huge fan of zucchini, but I really enjoyed these potatoes. The zucchini flavor was subtle, and the potatoes were very cheesy and flavorful.
Ijaz Ahmad
[email protected]These potatoes were delicious! I used a combination of yellow and green zucchini, and they added a beautiful pop of color to the dish.
Tiffany Verdin
[email protected]I made these potatoes for a potluck and they were a huge success! Everyone loved them. I especially liked the crispy zucchini topping.
Sijan Chy
[email protected]These zucchini twice-baked potatoes were a hit! The zucchini added a nice twist to the classic dish, and the potatoes were perfectly cooked. I will definitely be making these again.