Squash Potatoes8 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 30 min
“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!” - by JANIEMG
Original recipe yields 8 servings
- 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.
- 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.
- 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.
- Reduce oven temperature to 350 degrees F (175 degrees C). Bake stuffed potato skins 30 minutes, until surface of filling is lightly browned.
Amount Per Serving (8 total)
- 234 cal
- 11.6 g
- 30.8 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"This recipe is mouth watering I plan on making it quite often. I added alot of extra cheese on the top...." See more"
"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...." See more"
"I thought these were great. The filling was a little runny (I didn't let my squash drain very long) but it ended up fine after the final baking time. I think I'll see if I can get by with less butte..." See morer next time and still make them taste flavorful and good. Great combination! Thanks!"
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