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Potato Boats

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Makes: 2 servings adjust

Directions

Ingredients

  • 2 large Potato
  • 1 pound Banana Squash or Butternut Squash, (approx 1/2-3/4 cup)

Step 1

Bake potatoes in preheated 425° oven until soft, about 60 minutes. Meanwhile, cut skin from squash. Cut squash into small cubes and place in vegetable steamer; cover and steam over boiling water for 15 minutes or until very soft.
 

Step 2

Cool potatoes slightly. Cut in half while still warm and gently scrape pulp from skin, taking care not to tear skin.

Ingredients

  • 14 cup Clarified Butter, melted
  • 14 teaspoon Cumin, (optional)
  • 1 teaspoon Celtic Sea Salt

Step 3

Combine squash, potato pulp, ¼ cup melted butter, cumin, and salt with potato masher or in food processor until creamy yellow.

Ingredients

  • Sweet Paprika
  • 2 teaspoons Clarified Butter, melted

Step 4

Heap potato-squash mixture into empty potato shells. Brush with 2 tsp melted butter and sprinkle with paprika. Place under broiler for 10 minutes or until lightly browned. Serves 2.
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