Squash Potatoes

Squash Potatoes

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"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!"
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1 h 30 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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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This recipe is mouth watering I plan on making it quite often. I added alot of extra cheese on the top.

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 nex...

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.

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...

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

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

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...

absolutely scrumptious! works great mashed as well!

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. Del...

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