Tuesday, November 20, 2012

Creamy Butternut Twice-Baked Potatoes (MMM!)



OH YA'LL!!!!!  

I just tried this recipe and can't wait for you to try it too.  I found it in a 
Taste of Home magazine...and we all know how tried & true their recipes are! 

It is so creamy and delicious. Combining butternut squash with potato and garden vegetable cream cheese makes this dish a winner.

I think we all love our potatoes.  My family sure does. 

I'll be honest - I normally go for quick and easy.  This one is easy but it does take a little more time.  I'm sure it could be made up the day before and refrigerated until it's time to bake (heat).  

A great option for any holiday meal don't you think? 

I lightened this by using Smart Balance spread for the butter, and Laughing Cow garden vegetable cream cheese.  I added a little extra cheese even. 

I am still drooling just looking at the photo of this awesome side dish. 

It's such a great way to get more veggies into your family.  VERY tasty for sure!


CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes
3 c. cooked butternut squash 
4 ozs. spreadable garden vegetable cream cheese
(or Laughing Cow)
3 Tb. butter 
(or Smart Balance Spread)
1/2 tsp. salt
1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add 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. 

(To cook my squash, I always poke holes in it (whole) and cook it in the
microwave for about 15 - 18 minutes, depending on size. Allow to stand a few minutes, cut open and cool; remove seeds. Flesh comes right off the skin and you don't have to peel it) 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 



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