Print Options

Back to Creamy Butternut Twice-Baked Potatoes >

Include these items:

Taste of Home Logo

Creamy Butternut Twice-Baked Potatoes

 Creamy Butternut Twice-Baked Potatoes
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
8 ServingsPrep: 1-1/4 hours Bake: 10 min.


  • 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


  • 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.

2 of 2

Creamy Butternut Twice-Baked Potatoes (continued)

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