Twice Baked Potatoes

• 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
• 1/4 c. finely shredded carrot
• 1/8 tsp. salt
• 1/8 tsp. white or black pepper
• 1 to 2 Tbsp. milk

1. Scrub potatoes; pat dry and prick with a fork.
2. Bake in a 425u0b0 oven for 40 to 60 minutes until tender.
3. Cut potatoes in half lengthwise.
4. Gently scoop out potato, leaving a thin shell.
5. Place potato pulp in small bowl.
6. Beat or mash pulp.
7. Add sour cream dip, Cheddar cheese, zucchini, carrot, salt and pepper.
8. Beat until smooth. If necessary, add 1 to 2 tablespoons milk.
9. Spoon potato mixture into potato shells.
10. Place in 1 1/2-quart baking dish.
11. Bake at 425u0b0 for 20 to 25 minutes or until lightly browned.

baking potatoes, sour cream, cheddar cheese, zucchini, carrot, salt, white, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577204 (may not work)