Creamy Butternut Twice-baked Potatoes

This delicious side dish was created by Sue Schwentke of Plainville, CT

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Servings: 8

Prep Time: 00:30

Cook Time: 01:15

Main Ingredients

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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