Squash Potatoes

Squash Potatoes

8
JANIEMG 0

"These potatoes are my family's favorite when we BBQ. Easy, with a great buttery flavor, and you are serving your family two veggies and they aren't even aware!"

Ingredients

1 h 30 m {{adjustedServings}} servings 234 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet, and bake 45 minutes, until cooked through and tender.
  2. Place the squash in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Transfer to a colander, and allow to drain for 30 minutes.
  3. Cut the baked potatoes in half, and scoop out the pulp, taking care to leave skins intact. In a large bowl, mash together the potato pulp, squash, and butter. Spoon the mixture into the potato skins, and place on a baking sheet. Sprinkle with seasoned salt.
  4. Reduce oven temperature to 350 degrees F (175 degrees C). Bake stuffed potato skins 30 minutes, until surface of filling is lightly browned.
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Reviews

8
  1. 10 Ratings

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This recipe is mouth watering I plan on making it quite often. I added alot of extra cheese on the top.

I made this into a casserole. Added cheddar cheese and parmesan. Also a little milk. Topped it off with panko bread crumbs. My son-in-law went back for second and took some for his lunch the nex...

I thought that these were quite good. I did add sour cream, pepper, and shredded parmesan cheese to them before baking. The squash really complimented the potato.