This time of year you will see pumpkin added to almost anything. From cookies to soup, the addition of pumpkin can be a hit or miss adventure. I have tried a few failures, but adding pumpkin to twice baked potatoes creates a dish that will have no problem disappearing.
These buttery and fluffy baking potatoes benefit from the savory creaminess of pumpkin. Is a perfect side for any grilled or roasted pork dish. For garnish, top with pumpkin seeds!
Twice Baked Pumpkin Potatoes
4 large russet potatoes, baked
8 tablespoons (1 stick) unsalted butter
1 cup yellow onions, chopped
1/3 cup shallots, chopped
1/3 cup scallions (white and green), chopped
1 cup canned pumpkin
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons coarse ground black pepper
1/4 teaspoon fresh grated nutmeg
1 cup Parmesan Cheese, grated
pumpkin seeds and additional grated Parmesan Cheese for garnish (optional)
Preheat oven to 350°F.
While baked potatoes are still warm, split in half lengthwise. Scoop out the insides of each potato half and place them in a large bowl. Save hollowed out potato skins to be filled later.
Melt butter in a medium sized pan. Add yellow onions, shallots and scallions. Cook, while stirring, until soft.
Add canned pumpkin and milk. Stir until ingredients are well incorporated.
Reduce heat add salt, pepper and nutmeg. Stir and remove from heat. Add Parmesan and stir. Fold the pumpkin mixture into the large bowl of potatoes.
Fill empty potato shells with potato and pumpkin mixture. Top with desired amount of pumpkin seeds and additional Parmesan.
Bake for 15-20 minutes.
Photographs ©Taylor Mathis Photography
Recipe © Sally James