Creamy Butternut Twice-Baked Potatoes Recipe

Creamy Butternut Twice-Baked Potatoes Recipe
Creamy Butternut Twice-Baked Potatoes Recipe photo by Taste of Home
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Creamy Butternut Twice-Baked Potatoes Recipe

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Here's a new way to make twice-baked potatoes. Smooth mashed potatoes and butternut squash are blended with flavored cream cheese for a festive side.—Sue Schwentke, Plainville, Connecticut
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 10 min.

Ingredients

  • 4 large baking potatoes
  • 3 cups cubed peeled butternut squash
  • 1-1/2 cups water
  • 4 ounces spreadable garden vegetable cream cheese
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Scrub and pierce potatoes. Bake at 375° for 50-55 minutes or until tender.
Meanwhile, in a large saucepan, bring squash and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.
In 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° for 10-15 minutes or until heated through. Yield: 8 servings.
Originally published as Creamy Butternut Twice-Baked Potatoes in Taste of Home Christmas Annual Annual 2011, p37

Nutritional Facts

1 serving: 254 calories, 9g fat (6g saturated fat), 25mg cholesterol, 265mg sodium, 39g carbohydrate (3g sugars, 5g fiber), 5g protein.

  • 4 large baking potatoes
  • 3 cups cubed peeled butternut squash
  • 1-1/2 cups water
  • 4 ounces spreadable garden vegetable cream cheese
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Scrub and pierce potatoes. Bake at 375° for 50-55 minutes or until tender.
  2. Meanwhile, in a large saucepan, bring squash and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
  3. Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.
  4. In 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° for 10-15 minutes or until heated through. Yield: 8 servings.
Originally published as Creamy Butternut Twice-Baked Potatoes in Taste of Home Christmas Annual Annual 2011, p37

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