Zucchini Twice Baked Potatoes
Elevate your comfort food game with these delectable Zucchini Twice Baked Potatoes! This recipe takes classic baked potatoes to a new level by blending creamy mashed russet potatoes with fresh, shredded zucchini for a healthy twist. Infused with rich butter, tangy sour cream, and a touch of garlic powder, the filling is studded with sharp cheddar and Parmesan cheeses for irresistible creaminess and flavor. Each potato is stuffed to perfection, then baked again to achieve a golden, cheesy crust. Topped with vibrant green onions, these twice baked potatoes offer a balanced, veggie-forward side dish or main course that's sure to impress. Perfect for family dinners, holiday gatherings, or as a creative way to use zucchini, this recipe is a must-try comfort food classic!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Zucchini
- 4 tablespoons Butter
- 0.33 cup Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Shredded cheddar cheese
- 0.25 cup Parmesan cheese
- 2 stalks Green onions
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub and clean the russet potatoes thoroughly, then prick each potato several times with a fork. Rub them with olive oil, and place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are tender and cooked through.
While the potatoes bake, shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
Once the potatoes are done baking and cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about 1/4-inch of potato intact to maintain the shell's structure.
Mash the scooped-out potato flesh with a fork or potato masher. Add the butter, sour cream, garlic powder, salt, and black pepper, and continue mashing until smooth and well combined.
Fold in the shredded zucchini, shredded cheddar cheese, and 2 tablespoons of Parmesan cheese. Mix until evenly distributed.
Spoon the potato mixture back into the potato shells, mounding it slightly.
Place the filled potato halves on a baking sheet. Sprinkle the tops with the remaining Parmesan cheese.
Return the potatoes to the oven and bake for another 15-20 minutes, or until the tops are golden brown and the filling is heated through.
Garnish with chopped green onions before serving. Serve warm and enjoy your Zucchini Twice Baked Potatoes!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 21.0 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1342 mg | 103% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 6488 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
