Twice Baked Potatoes With Butternut Squash & Blue Cheese
Twice Baked Potatoes
1 (small) Butternut Squash
1 teaspoon Olive Oil
8 large Russet Potatoes
½ Cup Butter
1 Cup Heavy Cream, hot
To Taste Salt & Black Pepper
1 Cup Blue Cheese, crumbled
2 Tablespoons Chopped Parsley
Twice Baked Potatoes (Work quickly to keep your potatos as warm as possible)
Cut squash in half lengthwise, scoop out and discard seeds. Place squash skin side down on a sheet pan and rub the flesh with olive oil. Season the squash generously with salt and black pepper.
Roast squash and cleaned potatoes at 400° for about 1 to 1 ½ hours or until a toothpick easily pierces them with little resistance. The squash should be very soft so it will mix smoothly with the potatoes.
Allow potatoes to cool enough to handle them and then slice them in half lengthwise.
Scoop the cooked potato out of the skins and into an electric mixer bowl. Leave a thin layer of potato still around the inside of the skin to give it structure. Save 8 potato skin halves to a small sheet pan.
Scoop the soft flesh out of the squash skin and add it to the potatoes in the mixer bowl (be careful not to get any squash skin in your potatoes).
Add butter and half the hot cream to the potatoes and mix on low to break up potatoes and mix in squash. Increase mixer speed to high and mix until smooth.
Reduce mixer speed and add some or all of the remaining cream until potatoes will stand in smooth, soft peaks. Add Salt and Black Pepper to taste.
Sprinkle 1 Tablespoon of blue cheese into the bottom of each potato skin. Divide potato mixture evenly into the 8 potato skins using either a spoon or a pastry bag with a star tip.
Sprinkle the top of each potato with 1 more Tablespoon of blue cheese and then finish with a sprinkle of parsley over each one.
Bake potatoes at 350° until hot completely through and cheese is melted and lightly browned.