Twice Baked Potatoes - cooking recipe

Ingredients

2 large baking potatoes
1/2 c. sour cream dip with toasted onion
1/4 c. finely shredded Cheddar cheese
1/4 c. finely shredded zucchini
1/4 c. finely shredded carrot
1/8 tsp. salt
1/8 tsp. white or black pepper
1 to 2 Tbsp. milk

Preparation

Scrub potatoes; pat dry and prick with a fork.
Bake in a 425\u00b0 oven for 40 to 60 minutes until tender.
Cut potatoes in half lengthwise.
Gently scoop out potato, leaving a thin shell.
Place potato pulp in small bowl.
Beat or mash pulp.
Add sour cream dip, Cheddar cheese, zucchini, carrot, salt and pepper.
Beat until smooth. If necessary, add 1 to 2 tablespoons milk.
Spoon potato mixture into potato shells.
Place in 1 1/2-quart baking dish.
Bake at 425\u00b0 for 20 to 25 minutes or until lightly browned.