Delicious and cheesy, this twice baked potato recipe is easy. Have a ball with zucchini that’s very greeny, loaded with chicken that’s diced in the kitchen. Shaped like large star-bellies, these studly spuds taste great served in delis. Prepped well in advance can be something you boast when all you have to do is roast. Following this recipe quite precisely, the kids will like it rather nicely.
Book recommended to read with meal: The Sneetches by Dr. Seuss
3 pounds Zucchini, cut into stars (need 48 stars total), dice the rest of the zucchini (Tip: Use a star shaped cookie cutter)
3 pounds Cheddar Cheese, Low Sodium, Shredded
Prep Time: 30min | Cook Time: 25min
Preheat the oven to 350 F.
Arrange the potato shells onto parchment-lined baking sheets.
To make the mashed potato filling, pour the dehydrated potato flakes into a stand mixer. Heat the butter, salt, and water over medium heat until it comes to a simmer.
Add the hot water/butter mixture to the potato flakes and add the cold milk. Mix the potatoes until they are just rehydrated, and allow to sit for 2-3 minutes.
Slice thick layers of the surface of the Zucchini off cut four sides. Using a 1in star-shaped cookie cutter to make the star shapes in the thick layers. Dice the rest of the zucchini.
Fold the grilled diced chicken and diced zucchini into the mashed potato mixture.
Spoon 8 ounces of the mashed potato filling into each potato half shell. Top with 1 ounce of shredded cheese.
Place the potatoes into the oven and bake for 25 minutes or until the internal temperature reaches 165 F and the cheese is melted and golden. Hold at 140 F for no longer than 4 hours.
For the fun wavy look like the picture, put aside half of the mashed potato mix before adding the chicken and zucchini. Stuff the potato half shell with 4oz of the mixture. Using a piping bag, pipe 3-4 stipes across the top of the stuffed shell then put the zucchini star on top.
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