Reviewed: 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!!

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Reviewer:

tryingcake

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Cooking Level: Professional

Home Town: Charlotte, North Carolina, USA

Reviewed: 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!

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Reviewer:

staceyw89

Reviewed: 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!

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Reviewer:

KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

Reviewed: Jul. 18, 2007

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

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Reviewer:

mfila

Reviewed: 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.

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Reviewer:

LALA:)

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: May 25, 2006

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

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Reviewer:

gonzales ranch

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Mercedes, Texas, USA

Reviewed: 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.

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