Directions:
- Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside.
- Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese.
- Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.46 Kcal (634 kJ) | ||
| Calories from fat | 81.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 14% | |
|---|---|---|---|
| Cholesterol | 26.77mg | 9% | |
| Sodium | 461.05mg | 19% | |
| Potassium | 95.95mg | 2% | |
| Total Carbs | 13.46g | 4% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 133.92 Kcal (561 kJ) | ||
| Calories from fat | 72.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 14% | |
|---|---|---|---|
| Cholesterol | 23.67mg | 9% | |
| Sodium | 407.65mg | 19% | |
| Potassium | 84.83mg | 2% | |
| Total Carbs | 11.9g | 4% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 4.07g | 9% | |
| Vitamin C | 2.4mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 106mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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