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zucchini twice baked potatoes



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  • Carbohydrates: 195.6
  • Fats: 17.0
  • Dietary Fiber: 10.0
  • Minerals: 16.0
  • Proteins: 10.0
  • Vitamins: 34.0
  • Water: 6.0


  1. Scrub and pierce potatoes
  2. Bake at 400f for 50-75 minutes or until tender
  3. Cool until easy to handle
  4. Reduce heat to 350f
  5. In a skillet
  6. Saut zucchini and onion in 1 tablespoons butter until tender
  7. Drain and set aside
  8. Scoop out potato pulp
  9. Leaving a thin shell
  10. Put pulp in bowl and mash
  11. Add sour cream
  12. Salt
  13. Pepper
  14. And remaining butter
  15. Mash again
  16. Stir in zucchini mixture
  17. Spoon into potato shells
  18. Sprinkle with cheese
  19. Place on baking sheet
  20. Bake for 20-25 minutes or until heated through and cheese is melted
  21. Preparation time is not included in the active work time

Step 15

Total Time in Minute 75

Ingredients Count 8

cooking zucchini twice baked potatoes

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Baking potatoes




Sour cream



Cheddar cheese

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