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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

234.5 calories; 3.2 g protein; 30.8 g carbohydrates; 30.5 mg cholesterol; 317.1 mg sodium. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
07/09/2012
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 next day. I will definially be making this again. Read More
(6)
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/25/2006
This recipe is mouth watering I plan on making it quite often. I added alot of extra cheese on the top. Read More
(6)
Rating: 5 stars
07/08/2012
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 next day. I will definially be making this again. Read More
(6)
Rating: 4 stars
06/20/2005
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. Read More
(4)
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Rating: 5 stars
08/31/2007
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 butter next time and still make them taste flavorful and good. Great combination! Thanks! Read More
(3)
Rating: 5 stars
02/10/2012
Really good! I never thought to do this. I used a Gold Nugget Squash that I've been wanting to use up. Awesome idea!! Read More
(2)
Rating: 5 stars
12/11/2006
I made a rendition of this recipe with yams. I think they are more moist which gave them a nice smooth texture. I refilled the skins and broiled them 'til their tips browned. I toppped them with a caramel sauce then sliced them into appetizer sized pieces. A wonderful dessert:) Thanks for a great basic recipe I'm sure I'll make it a thousand ways. Read More
(1)
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Rating: 5 stars
07/18/2007
great recipe! i made it as mashed potatoes...also good. Read More
(1)
Rating: 5 stars
11/16/2011
Awesome recipe... i used tiny butternut squash and filled the shells of the potatoes and the tiny squashes made such a nice display on the table. Sprinkled fresh parm. on the top with salt. Delish! Read More
Rating: 5 stars
06/29/2015
absolutely scrumptious! works great mashed as well! Read More