Twice Baked Potatoes
Twice Baked Potatoes is an moderately easy dinner. Made with 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 and 1/4 c. finely shredded carrot, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
🔗 Recipe adapted from RecipeNLG-Full
Scrub potatoes; pat dry and prick with a fork.
Bake in a 425° 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° for 20 to 25 minutes or until lightly browned.
🍷 Perfect Pairings
Complete your meal with these
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