Veggie Loaded Twice-Baked Potatoes

• From: Cooking During Stolen Moments

Ingredients

• 10 med russet potatoes

• 1/2 cup whole milk

• 1/3 cup sour cream

• 1/4 cup butter, melted

• 1 tsp salt

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1 zucchini, finely diced or shredded

• 2 carrots, peeled and finely diced or shredded

• 4 green onions, diced

• 1/2 lb bacon, diced, cooked, and drained

• 1 cup shredded cheddar cheese

Rich, cheesy, and loaded with bacon and veggies.

Directions

• Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375°F for about an hour until soft to the touch. Cool until easy to handle.
• Cut potatoes in half lengthwise and scoop out the flesh, being careful to leave the skin intact. Place the potato flesh in a large bowl and mash until smooth.
• Stir milk, butter, and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.
• Bake at 350°F for 15 to 20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.