Squash Potatoes recipe

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Ingredients

4 large baking potatoes
1 pound banana squash, peeled and cubed
½ cup butter
2 teaspoons seasoned salt

Nutrition Info

234.5 calories
carbohydrate: 30.8 g
cholesterol: 30.5 mg
fat: 11.6 g
fiber: 2.5 g
protein: 3.2 g
saturatedFat: 7.3 g
servingSize: -
sodium: 317.1 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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!

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