3 Large Baking Potatoes (About 3/4 lb. Each)
3 Cups Shredded Zucchini (About 2 Medium)
1 Medium Onion, Chopped
2 Tbsp. Butter, Divided
1/2 Cup Sour Cream
3/4 To 1 Tsps. Salt
1/8 To 1/4 Tsps. Pepper
1/2 Cup Shredded Cheddar Cheese

Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, sauté zucchini and onion in 1 tablespoon butter until tender. Drain and set aside. Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted.