Creamy Butternut Twice-Baked Potatoes

Creamy Butternut Twice-Baked Potatoes
Need a gluten free, fodmap friendly, and vegetarian side dish? Creamy Butternut Twice-Baked Potatoes could be an excellent recipe to try. This recipe serves 8. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 194 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have pepper, butter, spreadable garden vegetable cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

1
Scrub and pierce potatoes.
Ingredients you will need
PotatoPotato
2
Bake at 375° for 50-55 minutes or until tender.
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OvenOven
3
Meanwhile, in a large saucepan, bring squash and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
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SquashSquash
WaterWater
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Sauce PanSauce Pan
4
Drain.
5
Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.
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PotatoPotato
Pasta ShellsPasta Shells
6
In a large bowl, combine potatoes and squash; mash until smooth.
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PotatoPotato
SquashSquash
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BowlBowl
7
Add the cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins.
Ingredients you will need
Salt And PepperSalt And Pepper
Cream CheeseCream Cheese
ButterButter
PotatoPotato
8
Bake, uncovered, at 375° for 10-15 minutes or until heated through.
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OvenOven
DifficultyExpert
Ready In1 h, 25 m.
Servings8
Health Score9
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