Directions:
- Scrub and pierce potatoes. Bake at 375° for 50-55 minutes or until tender.
- Meanwhile, in a large saucepan, bring squash and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.
- In a large bowl, combine potatoes and squash; mash until smooth. Add the cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375° for 10-15 minutes or until heated through. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.51 Kcal (438 kJ) | ||
| Calories from fat | 77.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 13% | |
|---|---|---|---|
| Cholesterol | 23.26mg | 8% | |
| Sodium | 229.26mg | 10% | |
| Potassium | 187.06mg | 4% | |
| Total Carbs | 7.29g | 2% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 89.41 Kcal (374 kJ) | ||
| Calories from fat | 65.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 13% | |
|---|---|---|---|
| Cholesterol | 19.9mg | 8% | |
| Sodium | 196.14mg | 10% | |
| Potassium | 160.04mg | 4% | |
| Total Carbs | 6.24g | 2% | |
| Sugars | 1.3g | 6% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 9.4mg | 18% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 34.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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