Zucchini Twice-Baked Potatoes - cooking recipe

Ingredients

3 large baking potatoes, about 3/4 lb each
3 cups zucchini, shredded, about 2 medium
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cheddar cheese, shredded

Preparation

Scrub and pierce potatoes.
Bake at 400\u00b0F for 50-75 minutes or until tender.
Cool until easy to handle.
Reduce heat to 350\u00b0F.
In a skillet, saute 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.