Ingredients1 h 30 m servings 234 cals
- 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.
Per Serving: 234 calories; 11.6 g fat; 30.8 g carbohydrates; 3.2 g protein; 31 mg cholesterol; 317 mg sodium. Full nutrition
ReviewsRead all reviews 9
This recipe is mouth watering I plan on making it quite often. I added alot of extra cheese on the top.
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 nex...
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.
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...
Really good! I never thought to do this. I used a Gold Nugget Squash that I've been wanting to use up. Awesome idea!!
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...