Get Creative with your FFA Potatoes

Twice Baked Potatoes with Vegetable Filling
Ingredients:
4 large FFA potatoes
1 cup thin, bite-sized FFA carrot strips
1 cup thinly sliced red or green pepper
½ teaspoon dried Italian seasoning
1 tablespoon margarine
1 cup thin, bite-sized zucchini strips
½ cup shredded Monterey Jack cheese

Directions:
1. Scrub and prick potatoes. Bake in 425 degree oven for 45 to 60 minutes until tender. Cool 10 minutes or until easy to handle. Cut ½ inch slice lengthwise from top of each potato and discard. Scoop out potato pulp, leaving ½ inch of the shell intact.
2. In a medium bowl, mash the pulp with a potato masher. Set aside.
3. For the filling, in a medium skillet cook carrot, pepper, and Italian seasoning in margarine until crisp-tender. Add zucchini and cook for a minute more, or until zucchini is tender. Stir vegetable mixture into mashed potatoes. Fill potato shells with mixture. (At this point, the potatoes may be refrigerated for up to 1 day).
4. Place potatoes on baking sheet. Bake in 400 degree oven for 15 to 20 minutes or until heated through (this will be 25 to 30 minutes if the potatoes were refrigerated). Sprinkle with cheese; let stand for 2 minutes.