Squash Potatoes

Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet and bake 45 minutes until cooked through and tender.

Place the squash in a pot with enough water to cover and bring to a boil. Cook 10 minutes or until tender. Transfer to a colander and allow to drain for 30 minutes.

Cut the baked potatoes in half and scoop out the pulp taking care to leave skins intact. In a large bowl mash together the potato pulp squash and butter. Spoon the mixture into the potato skins and place on a baking sheet. Sprinkle with seasoned salt.

Reduce oven temperature to 350 degrees F (175 degrees C). Bake stuffed potato skins 30 minutes until surface of filling is lightly browned.