Creamy Butternut Twice-Baked Potatoes

• 4 large baking potatoes
• 3 cups cubed peeled butternut squash
• 1-1/2 cups water
• 4 ounces spreadable garden vegetable cream cheese
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Scrub and pierce potatoes. Bake at 375u0b0 for 50-55 minutes or until tender.
2. Meanwhile, in a large saucepan, bring squash and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
3. Cool baked potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp, leaving thin shells.
4. In a large bowl, combine potatoes and squash; mash until smooth. Add the cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375u0b0 for 10-15 minutes or until heated through.

baking potatoes, butternut squash, water, cream cheese, butter, salt, pepper

Taken from www.tasteofhome.com/recipes/creamy-butternut-twice-baked-potatoes/ (may not work)