Super Stuffed & Twice Baked!


Raise your hand if you like stuffing things!


Me too. Probably not as much as this gal, but you know, it’s up there.

I’ve stuffed everything from squash, shells and strawberries, with anything from caramel, cheese and prosciutto. Where there’s a will, there’s a way!

PS has anyone else seen the extremely alarming looking chicken breasts stuffed with cream cheese and herbs that’s been making the rounds on Pinterest and Foodgawker/Tastespotting lately?? People are re-pinning and starring it because of how awkward it looks, right?!


If you don’t know what I’m talking about…email me and I’ll send you the link. I’m way too embarrassed to post the picture of it here! Me –> square. Well, plus I don’t want to be rude to the person who’s recipe it is!


What I’ll totally show you, however, is the over-stuffed Twice Baked Potatoes I made tonight!


These puppies are fun to serve for dinner because they feel uber decadent yet fabulously rustic, can be customized to however you see fit and, hello, it’s food served in an edible vessel!! (Ben’s reason, not my own – although that is very handy!) ;)


They’re a CINCH to make, too. First, cook your potatoes. I pierced 2 russet potatoes (sweet would work as well) all over with a fork, then microwaved them for 8 minutes, flipping half way through.


When they were cool enough to handle, I cut each potato in half lengthwise,


and scooped out the insides.


To the scooped out potato flesh I added salt, pepper and 1/2 cup milk warmed with 1 Tablespoon Earth Balance (butter, y’all)


and mashed it all up, creamy style.


Then I added the GOODS. Green onion, cheddar cheese, chopped bacon and chopped broccoli that I had microwaved with a splash of water for 1 minute.


I mixed it all up,


then STUFFED the filling into the hollowed out shells.


15 minutes at 400 degrees…


The ultimate, stuffed, twice baked potato!


These stuffed stunners were simple, satisfying, and bursting with flavor from the hickory-smoked bacon, green onion, and cheddar cheese.


And seriously, the insides were sooo creamy!


My name’s Kristin, and I love stuffing stuff with stuff. :)


In other news, look what I inherited this morning –> a mucchini (mutant zucchini) AHH!


My Mom arrived for our morning walk today (for which it was FORTY TWO DEGREES, I might add!!) holding this massive thing from her garden out in front of her body.


I’m in a zombie-like state from waking up, uh, 3 minutes earlier, it’s pitch black out and for some reason she’s not saying anything! Just silently walking towards me with this enormous object that I, for the life of me, could not identify as a zucchini. I don’t know if it was that I had just woken up, the darkness, or her strange silence – probably a combo of all three – but it scared the begeezus out of me!


I nearly slapped the thing out of her arms! My brain just could not comprehend that the huge thing she was shoving into my held-up hands was a zucchini!


In the end no harm was done to myself, my Mother, nor this femur-sized zucchini. Now I just need to figure out what the heck to do with it! Any ideas? :)

Well Ben and I feel like getting out of the house tonight (wee-ird!) so I think we’re going to go grab a beer at a local pub. Then it’s home to deck our bed out with the winter blanket – we were freezing last night!!

See ya’!

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  1. Haha you should stuff it and/or use it to stuff something :)

    Actually, I would grill it or turn them into zucchini noodles ala Julie from PBF :)

    • Kelly 09.15.2011

      haha! i was going to say the same thing! Stuff it! :D

  2. Kacey 09.15.2011

    BAHAHA, That zucchini is amazing! And I’m right there with you with Stuff filled Stuff. Especially if cheese is involved. So naturally, all I think of is stuffing that zucchini. But there is no way you guys are going to be able to eat all that alone. Do you have any beginning of fall BBQ’s to hit up or gatherings? Maybe you could make a mucchini buffet. Appetizers/Entrees/Desserts using your one zucchini. Zucchini stuffed mushrooms, stuffed zucchini, grilled zucchini, zucchini ‘pasta’ (using a mandolin to slice it super thin and then use the zucchini in place of pasta), zucchini bread for dessert?

    Oh man…that’s a lot of zucchini.

  3. With a zucchini that large, I’d recommend seeding it (there will be lots) and then grating to use in some kind of baked good.

    I too love stuffing stuff! This week was peppers:

  4. Melissa 09.15.2011

    I do a twice baked sweet potato and it is TDF. Must try. Fall perfection. Actually, it’s pretty good year round. ;)

  5. Emily 09.15.2011

    I actually have a chocolate zucchini cake in the oven right now! I think zucchinis of that size are best used in baked goods like zucchini breads & cakes. Seed that baby and shred it up for some delicious treats!

  6. Those pots look so dang good. And yes – it was COLD here today too! My girls and I decided to make Pumpkin Pie Hot Cocoa to warm up! YUM!!

  7. Kristin 09.15.2011

    So is the stuffed chicken breast raw in the pictures? If so then I have located the picture and it does look a bit…um yeah.
    Zucchinis that large usually don’t taste good to eat by themselve. So my last mutant one I seeded and then shredded and froze in 2 cup bags. I reserved a bit of it and made chocolate zucchini cake which was awesome.
    Oh and love Ben’s shirt (I think it is ISU from the picture)

  8. anna 09.15.2011

    Lol, I’ve always heard of these monster zucchinis but I’ve yet to see one!. Zucchini bread?

  9. erica 09.15.2011

    HOLY MOLY that is a HUUUUUGE zucchini!!!!

    you’ll be eating zucchini for days!

  10. Lauren 09.15.2011

    Mmm, I make stuffed potatoes all the time in the winter. I have a really great recipe for stuffed sweet potatoes as well.

  11. anna 09.15.2011

    Aaand it’s still over 80 every day here. Count your blessings :)

  12. Uhhhh Im still in shock from the size of that thing!! Can we say Miracle Grow?

  13. haha a mucchini. You crack me up. Don’t worry, I’m a square too. Ha, I love you.

  14. Sarah crowley 09.15.2011

    Make zucchini bread! Zucchini brownies! My garden gave me a bounty of the stuff, I didnt know what to do with it. I made loaves and loaves of zucchini bread, gave lots away and froze the rest. The bread freezes perfectly!

  15. Shawn 09.15.2011

    The zuichini is awesome, but seriously what kind of shirt is Ben wearing!! Go hawks! We live in west branch real close to iowa city! Let’s hope for a win this weekend!

  16. Jordan 09.15.2011

    Have you ever tried twice baked sweet potatoes? They are so good!

  17. Deb 09.15.2011

    You should make some zucchini brownies. They are so moist and delicious.

  18. girliefriend 09.15.2011

    Those taters look amazing! I just bookmarked this zucchini recipe today. It sounds delish.

  19. Teresa 09.15.2011

    Is your hubby wearing an ISU shirt? Maybe last week’s game converted him into a Cyclone fan?

    If you’re lucky for zucchini ideas, the NPR food website features a zucchini bread recipe today. I also love to make chocolate zucchini snack cake. You’ll probably want to bake with a zucchini that big.

  20. Julia 09.15.2011

    I love this time of year to trade garden veggies. But this one is above and beyond. You MUST make zucchini breads freeze them for gifts later.just pull out of freeze tie some raffia around outside and you have perfect hostess gift voila! I also love zucchini soufle with eggs. Yummy side dish.

  21. sms 09.15.2011

    Wait . . . I thought you all were Hawkeye fans. Ben is wearing an ISU shirt. Did I miss this?

    Not that it matters . . . I was raised in a house divided.

  22. Cindy 09.15.2011

    Love the ISU t-shirt Mr. is sporting. Glad to see he’s coming around.

  23. Natalie 09.15.2011

    I have always wanted to try this zucchini recipe, but haven’t gotten around to it yet!

  24. I just made twice baked sweet potatoes for dinner last night! So delicious! I’m impressed that Ben eats the skins. My husband refuses even though I keep telling him that’s where most of the nutrients are!

  25. zucchini bread!

    i cannot for the life of me find that picture you are talking about!! i love serving food in food. bread bowls, anyone?!

    • anna 09.15.2011


  26. Eleni 09.15.2011

    To go with the theme of stuffing things, you could make pizza stuffed zucchini. Here’s a recipe I found:

  27. Jordan K. 09.15.2011

    Yum! I definitely have to try that, looks simple, fast, and delish – perfect! Dang, do you really get up at 4:30 in the morning to walk?! And 42 is pretty darn cold too!

  28. Kirsten 09.15.2011

    I agree with the others who said that the best treatment for a ZUS (Zucchini of Ununsual Size) is to seed it and shred it for baking. When they get too large they usually taste watery if you try to use them for your other typical zucchini applications. :)
    Also, adding those twice-baked potatoes to the menu for sometime next week. They look so good!!!

  29. crazy zucchini! i had a huge one last summer, but not nearly that big!

  30. I grew up on a small farm, so seeing those ginormous zucchini makes me nostalgic!! Zucchini will get huge if you dont pick them, lol. So awesome. Wait till you see the seeds. They’re much bigger than average sized Zukes.

  31. anna 09.15.2011

    I challenge you to come up with a health(ier) recipe than my beloved fried zucchini.

  32. Kathy 09.15.2011

    ZUCCHINI BREAD…..IT’S THE BEST. Or then there is zucchini chocolate cake…. YUMMY!! If you have left over, grate it and freeze it in plastic bags to use for your favorite zucchini recipe this winter!! I’m jealous! I would love to have that zucchini!!

  33. Mmm, zucchini bread!!!!!
    PS: I just love that Ben is an ISU fan! Makes me smile every time he’s pictured wearing it!!

  34. Laura 09.15.2011

    You should befriend the zucchini. And name it. I had a six-pound zucchini a couple years ago, and I named her Sue. Sue Keeney. She hung out in my crisper for awhile and was eventually shredded and frozen for future zucchini breads.

    • Chris 09.15.2011

      Oh, I concur. Definitely give that mucchini a name. Like . . . Mavis. Zelda. Brunhilda. Ha!

  35. kelsey 09.15.2011

    OMG! i just about died laughing whe i saw the size of that ‘cchini! make the zucchini lasagna that i’ve seen floating around on pinterest! or zuchini pizza! zucchini chocolate cake is AWESOME!

  36. Nancy 09.15.2011

    I think your mom was surprised to find that ginormous baseball bat zucchini in the garden too. The seeds in that big one can be bitter too so scoop out the seeds and middle goop before doing anything with it. The twice baked potatoes look terrific, and doing the same thing w sweet potatoes is a new idea to me.

  37. Jenn 09.15.2011

    I was going to comment on just a single person about liking Ben’s shirt, but then I see there’s a lot of them. Unless it says SUCKS on the bottom of it, I think it should go in the burn pile!! ;) except after last week it might be the better shirt to wear.

  38. Mollie 09.15.2011

    Wow that’s huge!! I just shredded a big one yesterday- big not that big! When they get that big tho they are best used for baking. Choc zuc cake is awesome. And I added some shredded sauteed zuc to some meatballs along with shredded sauteed onion, celery, garlic n carrot n froze them. And don’t forget to take out the seeds! One that big will have lots

  39. Jamie 09.15.2011

    My GOD those taters look deeeeLISH! OMG you should make a giant STUFFED Zucchini Boat! Google search Zucchini Boats and feast your eyes on the possibilities. What I’m thinking is….you know how submarine sandwiches can be made out of whole baguettes so everyone just takes a slice? Well, giant zucchini boat for a crowd! Take it to your parents house for all to share, since it was from your mom’s garden. =]

  40. Omg I love that mucchini! Its so ridiculous looking!

    And those potatoes look amazing. I want to cook them like right now! ;p

  41. Chris 09.15.2011

    This is my FAVORITE zucchini recipe:

    It’s totally forgiving as far as the veggies & cheese you put in, but grated zucchini is essential. Also, I often skip the crust altogether – it really doesn’t need it. A little corn, red pepper and/or jalapeno is great in this too. Trust me, you’ll scarf this down.

  42. Anytime I’ve had a really large zucchini it is totally bitter and doesn’t taste good. Hopefully you don’t experience this.

    That story made me lol and that twice baked potato looks BOMB!

  43. Well, for starters, you could make zucchini bread for the whole neighborhood! Or send some to some lovely blog readers. :) But holy moley, that is one HUGE zucchini.

  44. Hope 09.16.2011

    That zucchini is massive!! I can’t wait to see what recipe you come up with to use it with! I had a couple of zucchini’s around that size from my friend at work’s mother’s garden. Its crazy how they grow that big! Haha!

    Oh, and the potato looks amazing!

  45. caroline 09.16.2011

    ahhh, you’ve got me craving twice baked potatoes now. I love them. so creamy, salty and delicious.

  46. Diane 09.16.2011

    Have you every had fried zucchini? Take that giant monster of a vegatable, wash it, slice it(about 1/2 inch slices). Make an egg batter and crumble crackers. Dip in the batter then the cracker crumbs and fry it in butter till golden brown on both sides. Its delicious!

  47. Jenny 09.16.2011

    When I forget about mine and they get that big I make zuchinni relish. YUM! Or, lots and lots and lots of bread.

  48. Mark Bittman has a really great recipe for whole wheat bread that includes grated zucchini. It is fabulous, I just polished off two slices for breakfast. If you want the recipe, let me know!

  49. Kelly 09.16.2011

    Hello, This is a recipe given to me by my friends full blooded Italian father. It’s amazing and freezes well.

    1 large onion
    2 tsp chopped garlic
    6-10 small-medium zucchini
    14 oz hunts tomato sauce
    1 tsp dried oregano
    1 tsp dried basil
    2 lb can whole pear valoroso tomatoes
    1 egg
    Parmesan cheese
    fresh basil

    cook onions in 1/4 cup olive oil until soft, add garlic saute for 1-2 minutes, add chopped zucchini – cook for about 5-7 min until tender, add can of tomato sauce, add dried basil and oregano, chop whole tomatoes from valoroso can add to stew along w/ sauce- cook about 20 min until well blended, beat egg in a bowl and mix into stew mixture quickly, add handful of parm cheese and top w/ fresh basil

  50. The fact that she said nothing is leaving me giddy. That’s really funny to me for some reason! Haha. I love zucchini – think I could use one that size no problem!

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