Tangy Twice-Baked Potatoes

• 4 large russet potatoes
• 1 small butternut squash (about 1 lb.), halved and seeded
• 2 Tbs. unsalted butter
• 1 cup low-fat buttermilk
• 1/2 cup chopped chives
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 350F.
2. Place potatoes and squash halves (cut side down) on baking sheet.
3. Bake 1 hour, or until both squash and potatoes are tender.
4. Cut potatoes in half lengthwise, and scoop insides into large bowl, leaving thin layer of potato.
5. Reserve potato skins.
6. Scoop flesh from squash into same bowl.
7. Mash potatoes and squash.
8. Stir in butter until melted.
9. Fold in buttermilk, chives and cheese.
10. Season to taste with salt and pepper.
11. Increase oven to broil.
12. Fill potato skins with potato-squash mixture, and place on baking sheet.
13. Broil 10 minutes, or until tops begin to brown.
14. Serve hot; if making ahead, cover, refrigerate and reheat before serving.

russet potatoes, butternut, butter, lowfat buttermilk, chives, parmesan cheese

Taken from www.vegetariantimes.com/recipe/tangy-twice-baked-potatoes/ (may not work)