Go Back Email Link

Butternut Squash Twice Baked Potatoes

A twist on the classic twice baked potato - adding butternut squash, sharp cheddar and cilantro.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Side Dish
Servings 4
Calories 291 kcal

Equipment

  • air fryer

Ingredients
  

  • 2 large potatoes
  • 1 medium butternut squash
  • 1/4 cup unsweetened almond milk
  • 1 tbsp butter softened
  • 1 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 ounces cheddar cheese
  • 1 tsp paprika
  • 2 tbsp cilantro chopped

Instructions
 

  • Wash the potatoes, dry and then spray with olive oil spray. Rub the oil into the potato skin. Place the potatoes and butternut squash into the air fryer, and bake for 45 minutes, or until fork tender.
  • Let the potatoes and squash cool for about 20 minutes. Slice the potatoes in half. Cut the butternut squash in half. Scoop the seeds out of the squash. Reserve half of the squash for another use.
  • In a large bowl, add the softened butter. Add the pulp from the half butternut squash to the bowl. Scoop out the potato, leaving about a half inch border in the skin. Add in the milk, crushed red pepper, salt and pepper and using a potato masher, mash the potatoes.
  • Divide that filling into the potato shells. Top with 1/2 ounce shredded cheese, sprinkle with paprika and broil for 3-4 minutes, or until the cheese is melty and browned. Garnish with chopped cilantro.