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 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.
