Sunday, January 31, 2010
These are a wonderfully delicious alternative to the same old twice baked potatoes with cheese and bacon bits, and kids love them.
6 large baking potatoes
1 medium butternut squash
2/3 cup melted butter or earth balance
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
2 tablespoons maple syrup
Olive oil for brushing
Paprika for sprinkling
Preheat oven to 425.
Scrub potatoes, pierce with a fork and bake in oven until soft, about 60-70 minutes.
Peel squash, cut in half and remove seeds, then cut into small cubes. Cook in boiling water for 20-25 minutes or until soft. Remove from heat, drain, return to pan and mash with a potato masher. Measure out 2 1/4 cups of mashed squash and set aside.
When potatoes are done, remove from oven, cool slightly, cut in half lengthwise and scoop out pulp, being careful not to tear the skin. Mask potato pulp until smooth, then add 2 1/4 cups mashed squash, melted butter, salt, cumin and maple syrup, stirring until well-mixed.
Raise oven heat to broil setting. Refill potato shells with potato-squash mixture (it will heap over the tops of the shells). Brush with olive oil, sprinkle with paprika, put on a baking sheet and broil for 5-7 minutes or until lightly browned.
Labels: butternut squash, stuffed potatoes
