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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
  • Total Time
    Prep: 1-1/4 hours Bake: 10 min.
  • Makes
    8 servings


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

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