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August 12, 2011
Zucchini Potatoes
Comforting Potatoes
Prep time:
16 minutesbaking time:
1 hour 10 minutes“Grandpa joked that Southerners locked their cars to keep people from leaving bags of zucchini in them.”
Ingredients
Serves 8
- 4 medium baking potatoes
- 1/2 cup whipping cream
- 2 small zucchini
- 8 tablespoons (1 stick) butter
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika
Directions
1
Preheat the oven to 425°F.
2
Bake the potatoes until tender, about 1 hour. Maintain the oven temperature.
3
Cut potatoes in half lengthwise. Scoop pulp into a large bowl, reserving the shells. Add whipping cream to pulp. Mash potato mixture until smooth.
4
Cut zucchini into quarters lengthwise. Cut the quarters into 1/4-inch-thick slices.
5
Melt butter in a large skillet over medium-high heat. Sauté zucchini and garlic in butter until tender, about 5 minutes.
6
Add zucchini mixture to potato mixture and mix well. Stir in salt and black pepper.
7
Spoon mixture into the reserved potato shells. Arrange on a baking sheet. Sprinkle with paprika. Bake for 10 minutes. Serve hot.
Variations(0)
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Grandma's Secret Tips!
Grandma's Secret Tips!
For a quick, economical supper, Grandma added 1 cup of cubed cooked ham to the potato mixture then topped these potatoes with shredded Swiss or Cheddar cheese before baking. She shredded enough cheese to measure about 1 cup and topped each potato half with 2 tablespoons of the cheese. She planned on one potato half per child and a whole potato for each adult.
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