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’!
This may sound crazy, but is there any way that you can preserve it? ‘Cause I’d have to say that would make an excellent kitchen decoration. Such a conversation piece!
I will be making these potatoes very soon – they look delicious!
Wow, that is QUITE the zucchini! I’d probably make some zucchini bread. You’d get a lot of loaves out of that thing.
Oh, also, I agree with previous commenters who think a zucchini that big probably will not taste that great if you try to eat it by itself. A zucchini of that size will probably taste best if used in baked goods.
Haha that story cracked me up. I would have been terrified too!
Speaking of stuffing things, you should totally make stuffed zucchini! I studied abroad in Chile last semester and zapayo italiano relleno (stuffed zucchini) is a really great Chilean dish that one of my friends ate with her host family. I made this earlier this week and it was DELISH. Below is a link with a video of how to make it from a Chilean wine company’s website that gives recipes that pair well with their wine. Since the zucchini you have looks like it was sent from outer space, I think your best bet would be to probably divide it into quarters or thirds so you would have more plate-friendly portions, unless you feel like making THE ULTIMATE STUFFED ZUCCHINI.
P.S. You are awesome and I love your blog! It’s seriously something I look forward to reading everyday!
…and silly me I just realized I didn’t even post the link I said I would. Here ya go:
http://eatwineblog.com/2011/08/08/chilean-stuffed-zucchini/
Since you’re on a roll with stuffing things, I’d say definitely stuff it. Maybe with some quinoa and ground turkey or something?? Yum! Hope you had a nice walk! 42* is COLD! Loving this fall weather though!
Is your husband wearing a Iowa State shirt?!?!? The horror!
Bwhhaaaahhaaaa, that zucchini is ginormous! great looking stuffed potatoes. Gotta make some!
Twice baked potatoes remind me so much of home- my momma would get them at least once a week during the cooler months and I would savor the toasty tops and creamy centers, mmm…
That thing is amazing… I would make zuchinni bread, pancakes, muffins, etc. The twice baked potatos look fantastic. That may be my dinner tonight
Awesome looking and sounding potatoes. Those go on my “to-make” list asap!
I LOVE LOVE LOVE huge zucchini. Unfortunately my garden did not produce any zucs this year. There are a ton of things to do other than bread:
1) Shred it, put in zip-lock bag to throw in pasta, casseroles, meatloaf, etc. for added veggies.
2) Cut and saute with onions, garlic and Italian seasonings such as fresh basil.
3) Taste of Home has a pina colada bread that is zucchini and pineapple that I’ve been meaning to try.
4) Zucchini cakes – like crab cakes or potato latkes only zuc! Shredded zuc, egg, Parmeasan, Old Bay seasoning (can add crab meat too), fry in some oil – yumy, yummy, yummy.
5) Zucchini brownies (I love to freak people out by telling them this. The usually response is, “WHAT kind of brownies?”) Then I tell them not to worry about any green stringy things in the brownies – hee hee hee!
6) Zucchini pizza casserole – another from Taste of Home. Zuc, egg, Parmesan form the “crust of the pizza, bake for a bit, then top with sauce, meat and cheese, bake some more for a tasty meal!
I’m hungry…
Are you referring to the suspect chicken breast photo that looks like something that rhymes with Bagina… When I first saw it I thought it was just me and my mind that absolutely lives in the gutter. I’m glad I wasn’t the only one!
Take the monster zuke and slice around 1/2 inch thick. Brush both sides with garlic infused olive oil. Salt and pepper to taste. Then sprinkle shredded or grated hard cheese on both sides and grill over high heat. 2-4 min per side. Goes great with grilled chicken marinated in italian dressing.
Make zucchini boats! That’s what I always called them but its essentially a stuffed zucc, and goes great with those mutant ones. Cut it into person-sized portions, scoop out the inside, mix with tomatoes and beef or whatever sounds delish to you. Fill them back up, top with some cheese, and bake! They also freeze really well so feel free to make extras!
[...] and lower-carb than using bread or a flour tortilla was the icing on the cake – PLUS, hello, edible vessel. WNTL (What’s not to [...]