Creamy Butternut Twice-Baked Potatoes

1. 1

   Scrub and pierce potatoes. Bake at 375u00b0 for 50-55 minutes or until tender.

2. 2

   Meanwhile, in a large saucepan, bring squash and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

3. 3

   Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.

4. 4

   In a large bowl, combine potatoes and squash; mash until smooth. Add the cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375u00b0 for 10-15 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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