Tangy Twice-Baked Potatoes

1. 1

   Preheat oven to 350F.

2. 2

   Place potatoes and squash halves (cut side down) on baking sheet.

3. 3

   Bake 1 hour, or until both squash and potatoes are tender.

4. 4

   Cut potatoes in half lengthwise, and scoop insides into large bowl, leaving thin layer of potato.

5. 5

   Reserve potato skins.

6. 6

   Scoop flesh from squash into same bowl.

7. 7

   Mash potatoes and squash.

8. 8

   Stir in butter until melted.

9. 9

   Fold in buttermilk, chives and cheese.

10. 10

    Season to taste with salt and pepper.

11. 11

    Increase oven to broil.

12. 12

    Fill potato skins with potato-squash mixture, and place on baking sheet.

13. 13

    Broil 10 minutes, or until tops begin to brown.

14. 14

    Serve hot; if making ahead, cover, refrigerate and reheat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.