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Potato Boats

This comes from the book, Fit for Life by Harvey and Marilyn Diamond, which has a number of really nice recipes.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Vegetarian
Ingredients Method

Ingredients
  

  • 2 large Idaho or russet potatoes
  • 1 pound banana squash -approximately 1/-3/4 cup
  • 1/4 cup butter melted
  • 1/4 tsp ground cumin
  • 1 tsp sea salt, seasoned salt, or salt-free seasoning
  • paprika
  • 2 tsp butter melted

Method
 

  1. Bake potatoes in preheated 425-degree oven until soft, about 60 minutes
  2. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft.
  3. Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.
  4. Combine squash, potato pulp, 1/4 cup melted butter, cumin, and sea salt with potato masher until you have a creamy yellow puree.
  5. Heap potato-squash mixture into empty potato shells. Brush with 2 teaspoons melted better and sprinkle with paprika.
  6. Place under broiler for 10 minutes or until lightly browned.