Twice Baked Potatoes with Squash Recipe

Looking for an easy Twice baked potatoes with squash recipe? Learn how to make Twice baked potatoes with squash using healthy ingredients.


Submitted by slontine

Makes 4 servings



Jazzed up baked potatoes with squash.

Recipe Ingredients for Twice baked potatoes with squash

2 large russet potatoes
1 acorn squash
2 T butter
1 T cumin
1 t salt
1 t pepper
1 t paprika

Recipe Directions for Twice baked potatoes with squash

  1. Bake both potatoes whole, poked with a fork, and wrapped in foil at 400 for 1 hour. Split squash in half, scoop out seeds, and bake 30-45 minutes, halved side down on cookie sheet.

  2. When squash is done, remove from oven and cool 10 minutes. Scoop flesh from rind. Split cooled potatoes in half and scoop flesh from skin, leaving skin intact. Combine potato and squash in a bowl, add melted butter, cumin, salt and pepper. Stuff potato skins with potato-squash mix and sprinkle with paprika. Broil 5-10 minutes in oven.

  3. Serves 4.

Categories

Side Dish

Nutrition Facts
Serving Size 303.4g
Amount Per Serving
Calories
230
Calories from Fat
59
% Daily Value*
Total Fat
6.5g
10%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
639mg
27%
Potassium
1173mg
34%
Total Carbohydrates
41.5g
14%
Dietary Fiber
6.6g
26%
Sugars
2.2g
Protein
4.4g
Vitamin A 18% Vitamin C 81%
Calcium 7% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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