Potato Stuffed Zucchini with Chives and Cheddar
Similar to a twice baked potato, this recipe permits you to get your serving of vegetables as well!
4 small zucchini
2 medium sized potatoes, peeled and quartered
2 tablespoons butter
2 egg yolks
3 tablespoons of grated cheddar cheese, plus 2 tablespoons for topping (Check label for allergens!)
1 tablespoon chopped chives, plus another ½ tablespoon for garnish
Salt and pepper to taste
1 teaspoon water
Cut off the tips of the zucchinis and slice lengthwise. Scoop out the centers and discard. In a large pot of boiling water, boil the halves for about 10 minutes. Remove zucchini from water and drain well.
In a clean pot of boiling water, boil the potatoes until tender – about 20 minutes. Drain the potatoes well and return to the heat, by placing them back in the dried pot. Using a spoon, toss the potatoes around until crumbling. Next mash the potatoes, adding the butter, one egg yolk and 3 tablespoons of the grated cheddar cheese; season to taste with the 1 tablespoon of chopped chives, salt and pepper.
Preheat oven to 300 degrees.
Carefully place the zucchini halves in a baking dish. Spoon the mashed potato mixture in the hollowed portion of each half. Whisk the remaining egg yolk with the teaspoon of water and brush on the top of the potato filling. Sprinkle tops with remaining cheddar cheese and ½ tablespoon of chives.
Bake for 20-30 minutes in the preheated oven then brown under the broiler.
Serve immediately.
Serves 4.