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READY IN 1½ hrs

Squash Potatoes

Read Reviews (8)

"These potatoes are my family's favorite when we BBQ. Easy, with a great buttery flavor, and you are serving your family two veggies and they aren't even aware!" — JANIEMG

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Original recipe makes 8 servings Change Servings

4 large baking potatoes
1 pound banana squash, peeled and cubed

1/2 cup butter
2 teaspoons seasoned salt

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Directions

Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet, and bake 45 minutes, until cooked through and tender.
Place the squash in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Transfer to a colander, and allow to drain for 30 minutes.
Cut the baked potatoes in half, and scoop out the pulp, taking care to leave skins intact. In a large bowl, mash together the potato pulp, squash, and butter. Spoon the mixture into the potato skins, and place on a baking sheet. Sprinkle with seasoned salt.
Reduce oven temperature to 350 degrees F (175 degrees C). Bake stuffed potato skins 30 minutes, until surface of filling is lightly browned.

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PREP 15 mins
COOK 1 hr 15 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

May 25, 2006

This recipe is mouth watering I plan on making it quite often. I added alot of extra cheese on the top.

—gonzales ranch

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Jun 20, 2005

I thought that these were quite good. I did add sour cream, pepper, and shredded parmesan cheese to them before baking. The squash really complimented the potato.

—MBC

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10 Ratings

Aug 31, 2007

I thought these were great. The filling was a little runny (I didn't let my squash drain very long) but it ended up fine after the final baking time. I think I'll see if I can get by with less butter next time and still make them taste flavorful and good. Great combination! Thanks!

—KAMIFAY

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Jul 08, 2012

I made this into a casserole. Added cheddar cheese and parmesan. Also a little milk. Topped it off with panko bread crumbs. My son-in-law went back for second and took some for his lunch the next day. I will definially be making this again.

—diamondgirl

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Feb 10, 2012

Really good! I never thought to do this. I used a Gold Nugget Squash that I've been wanting to use up. Awesome idea!!

—tryingcake

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Dec 10, 2006

I made a rendition of this recipe with yams. I think they are more moist which gave them a nice smooth texture. I refilled the skins and broiled them 'til their tips browned. I toppped them with a caramel sauce, then sliced them into appetizer sized pieces. A wonderful dessert :) Thanks for a great basic recipe, I'm sure I'll make it a thousand ways.

—LALA:)

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Nov 16, 2011

Awesome recipe... i used tiny butternut squash and filled the shells of the potatoes and the tiny squashes made such a nice display on the table. Sprinkled fresh parm. on the top with salt. Delish!

—staceyw89

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Jul 18, 2007

great recipe! i made it as mashed potatoes...also good.

—mfila

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Nutrition

Calories
234 kcal
12%

Carbohydrates
30.8 g
10%

Cholesterol
31 mg
10%

Fat
11.6 g
18%

Fiber
2.5 g
10%

Protein
3.2 g
6%

Sodium
317 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Squash Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 234
Calories from Fat: 105

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 7.3g 37 %
Cholesterol 31mg 10 %
Sodium 317mg 13 %
** Potassium 477mg 13 %
Total Carbohydrates 30.8g 10 %
Dietary Fiber 2.5g 10 %
Protein 3.2g 6 %
** Sugars 4.1g
Vitamin A 55 %
Vitamin C 36 %
Calcium 3 %
Iron 7 %
** Thiamin 13 %
** Niacin 18 %
** Vitamin B6 23 %
** Magnesium 11 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.