Friday, February 12, 2010

Potato Boats

1 hour 20 mins
  • 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
Bake potatoes in preheated 425 degree oven until soft, around 60 minutes. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft.

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

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