Zucchini Twice-Baked Potatoes

1. 1

   Scrub and pierce potatoes. Bake at 400u00b0 for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350u00b0. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside.

2. 2

   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.

3. 3

   Place on a

4. 4

   . Bake at 20-25 minutes or until heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.