- 2 large Idaho or russet potatoes
- 1 lb. banana squash, approximately 1/2-3/4 cup
- 1/4 cup butter, melted
- 1/4 tsp. cumin (optional)
- 1 tsp. sea salt, seasoned salt or salt-free seasoning
- Sweet Hungarian paprika
- 2 tsp. butter, melted
Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.
Combine squash, potato pulp and 1/4 cup melted butter, cumin and seas salt with potato masher or in food processor until you have a creamy yellow puree.
Heap potato-squash mixture into empty potato shells. Brush with 2 tsp. melted butter and sprinkle with paprika. Place under broiler for 10 minutes or until lightly browned.
Serves 2-4, depending on size of potatoes.
Recipe via Fit For Life