Creamy Butternut Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Here's a new way to make twice-baked potatoes. Smooth mashed potatoes and butternut squash are blended with flavored cream cheese for a festive side.Sue Schwentke, Plainville, Connecticut Ingredients:
4 large baking potatoes |
3 cups cubed peeled butternut squash |
1-1/2 cups water |
4 ounces spreadable garden vegetable cream cheese |
3 tablespoons butter |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 50-55 minutes or until tender.
2. 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.
3. Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.
4. 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.
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