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Stuffed Mini Spuds with Butternut Squash and Bacon
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Course: Appetizer
Author: Chris Scheuer
  • 16 medium small red potatoes about the size of a plum
  • 1 small butternut squash halved lengthwise and seeds removed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons butter
  • 3 tablespoons Greek yogurt
  • 2 ounces hummus
  • ¼ cup Parmesan cheese
  • 2 tablespoons finely chopped fresh basil
  • ½-1 teaspoon sea salt to taste
  • 2 teaspoons melted butter
  • 3 slices applewood bacon chopped small, cooked until crisp and drained*
  • fresh basil sprigs for garnish, if desired
  1. Preheat oven to 400˚F. Line two sheet pans with heavy duty foil and spray with cooking spray.
  2. Scrub potatoes and dry with a kitchen towel. Place potatoes and oil in a large bowl and toss with your hands to coat. Add kosher salt and toss again to distribute well. Place potatoes on one of the prepared sheet pans.
  3. Rub butternut squash all over with a bit of oil and place face down on the other sheet pan. Place both pans in the preheated oven and bake for about 30 minutes or until potatoes and squash are fork tender. (Cooking time will vary depending on the size of your potatoes). Remove from oven and allow to cool for about 15 minutes.
  4. When potatoes are cooled enough to touch, cut off top ⅓. Scoop out the tender insides leaving a thin shell. Transfer potato insides to the bowl of an electric mixer.
  5. Scoop out the inside of the butternut squash and add to potatoes along with butter, Greek yogurt, hummus, Parmesan cheese, basil and salt. Taste and add more salt if needed.
  6. Scoop mixture back into potato shells and sprinkle with bacon. At this point potatoes can be refrigerated for up to a day. About 30 minutes before serving drizzle lightly with butter and bake at 325˚F for 20 minutes or until light golden brown. Cool for 5-10 minutes and serve with a garnish of fresh basil if desired.