Squash Potatoes
These potatoes are my family’s favorite when we BBQ. Easy, with a great buttery flavor, and you are serving your family two veggies and they aren’t even aware!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet, and bake 45 minutes, until cooked through and tender.
Step: 2
Place the squash in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Transfer to a colander, and allow to drain for 30 minutes.
Step: 3
Cut the baked potatoes in half, and scoop out the pulp, taking care to leave skins intact. In a large bowl, mash together the potato pulp, squash, and butter. Spoon the mixture into the potato skins, and place on a baking sheet. Sprinkle with seasoned salt.
Step: 4
Reduce oven temperature to 350 degrees F (175 degrees C). Bake stuffed potato skins 30 minutes, until surface of filling is lightly browned.
NUTRITION FACT
Per Serving: 235 calories; protein 3.2g; carbohydrates 30.8g; fat 11.6g; cholesterol 30.5mg; sodium 317.1mg.
One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.
This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .
