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Creamy Butternut Twice-baked Potatoes
This delicious side dish was created by Sue Schwentke of Plainville, CT
Prep Time: 00:30
Cook Time: 01:15
4 large baking potatoes
3 cups cubed, peeled butternut squash
1 - 1/2 cups water
4 ounces spreadable garden vegetable cream cheese, like boursin
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1Scrub and pierce potatoes. Bake at 375 degrees for 50 - 55 minutes, or until tender.
2Meanwhile, in a large saucepan, bring squash and water to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until tender. Drain.
3Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.
4In 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 degrees for 10 - 15 minutes or until heated through.
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