Squash-Stuffed Potatoes Recipe
A refreshing variation on stuffed potatoes.

Preparation time: 35 minutes
Preheat oven to 350°
Baking time: 40-50 minutes


Serves: 6-8
Spring, Autumn, Winter

Scrub, wash, and dry:
    6 russet potatoes

Coat potatoes with olive oil. Prick with fork and place on baking tray. Bake at 350° for 30–40 minutes or until soft.

While potatoes are baking, peel, seed, and cube:
    2 small (or 1 medium) butternut squash

Steam squash until soft.

When potatoes are cooked, cut in half. Use a spoon to scoop out the pulp, making sure to leave a thin layer of pulp to protect skin from tearing. Mash potato pulp and steamed squash together.

Add to the potato-squash mixture:
    1 teaspoon powdered cumin
    3 tablespoons olive oil
    2 teaspoons salt
    1 tablespoon dried chives
    2 teaspoons fresh lemon juice (optional)
    black pepper or cayenne to taste (optional)

Brush the inner layer of empty potato shells with olive oil (to prevent drying out when baking). Put squash mixture into empty potato shells (12 halves) and bake for 10 minutes at 350°.

After baking, sprinkle with olive oil and paprika and decorate with a sprig of parsley. Serve with butter or olive oil on the side for added moisture.

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