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Ingredientes
- 2 lg. Idaho or possibly Russet potatoes
- 1 pound banana squash (1/2 to 3/4 c.)
- 1/4 c. butter, melted
- 1/4 teaspoon Spike
Direcciones
- Bake potatoes in preheated 425 degree oven till soft. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered till very soft.
- Cold potatoes slightly. Cut them in half while still hot and gently scrap pulp from skin, taking care not to tear skin. Combine squash, potato pulp, 1/4 c. melted butter and Spike with potato masher or possibly in food process till you have a creamy yellow puree.
- Heap potato-squash mix into empty potato shells. Brush lightly with melted butter (if you like). Place under broiler for a few min till lightly browned. Serves 2 to 4, depending on size of potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 407 | |
| Calories from Fat 405 | 100% |
| Total Fat 46.03g | 58% |
| Saturated Fat 29.15g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 327mg | 14% |
| Potassium 14mg | 0% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.48g | 1% |
