CREAMY BUTTERNUT TWICE-BAKED POTATOES

Creamy Butternut Twice-Baked Potatoes image

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

Provided by Taste of Home

Time 1h25m

Yield 8 servings.

Number Of Ingredients 7

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

Steps:

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 : Calories 254 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 265mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein.