Rating 4.67; 100% would make again
Prep: 65 minutes; Bake 20 minutes
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
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 large skillet, sauté 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.
Source: Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p128; posted by LuAnn for KRT.