24 August, 2015
Zucchini and Pepper Jack Twice Baked Potatoes
These little potatoes are some of the best twice baked potatoes that I have had or made. The garlicky zucchini combined with the heat from the pepper jack cheese make these potatoes a real treat.
Another great thing about these is that they can be made days ahead of time. I baked the potatoes 3 days before our party, cooked all the fillings 2 days before, and assembled them all 1 day before. I simply pop them in the oven until they are heated through and they are ready to serve.
What You Need:
1 lb Potatoes
3 Crushed Garlic Cloves
1 Diced Shallot
2 Tablespoons Olive Oil
1 Cup Grated Pepper Jack Cheese
2 Tablespoons Butter
What To Do:
Preheat oven to 400 degrees. Wash the potatoes and wrap them in tin foil. Bake in the oven for about 45 minutes. Meanwhile, heat the olive oil in a pan. Add the onions, garlic, and zucchini to the pan and sprinkle with salt and pepper. Cook for about 10 minutes.
Once the potatoes are cool to the touch, slice them in half and scoop out the middles. Using a fork or potato masher, make sure that there are not large chunks. Add the potatoes to the zucchini along with the butter and mix well. Once the mixture has cooled add the pepper jack cheese. Using your hands, stuff the skins with the mixture and place bake in the oven for about 10 minutes or until the cheese has melted and the potatoes are hot.
Note: I have small bite sided potatoes pictured here. They make a great appetizer or small side dish. I choose to make three different type of potatoes for this party and wanted everyone to eat as many types as they wanted.