Twice-Baked Red Potatoes Stuffed with Squash and Cheddar Cheese
This is the first year that we have done a winter CSA, and it has been amazing so far. We have been receiving vegetables that I never dreamed of – and a lot of them. Did you know brussels sprouts come on a stalk? I didn't. But we have a big beautiful stalk in the fridge right now. We also have received parsnips, bok choy, celeriac, potatoes, onions, leeks, cabbage, arugula, beets, herbs and scallions. I'm in heaven.
However, we've also gotten about eight pounds of squash in the last two weeks. I'm not a huge, huge, squash fan, I usually just use it in curried soups. So, I was a little stumped as to what to do with all of it. Then a clever lady named Dawn, suggested that I make twice-stuffed baked potatoes and add roasted squash to the filling.
Sadly I didn't have any russet potatoes, but what's wrong with using red potatoes in place of russets? Nothing at all. The shell was perfect for the mashed mixture.
And the addition of the squash made the already creamy and cheesy mixture even more silky.
Twice-baked Red Potatoes Stuffed with Squash and Cheddar Cheese
1 small acorn squash
Salt and pepper
4 red potatoes
4 strips of cooked bacon, crumbled
½ cup of sour cream
3 tablespoons of light butter
½ cup of milk
½ cup of cheddar cheese, plus 1/3rd cup for topping potatoes (I used Cabot's Seriously Sharp cheddar)
Scallions for garnish
Preheat oven to 350 degrees.
Halve the acorn squash, remove the seeds and drizzle with olive oil and salt and pepper. Place on a foil lined sheet pan. Bake the potatoes and squash for ½ an hour, or until fork tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and squash. Mix the potato and squash together with the sour cream, bacon, butter, milk and cheese. Fill potato halves with the filling. Sprinkle with the reserved cheddar. Bake for 15 minutes, or until brown.