Potato Boats - cooking recipe

Ingredients

2 large baking potatoes
1 lb. (1/2 to 3/4 c.) yellow squash
1/4 c. butter, melted
1/4 tsp. cumin
1 tsp. seasoned salt
2 tsp. butter, melted
paprika

Preparation

Bake potatoes in preheated 425\u00b0 oven until soft, about 60 minutes.
Meanwhile, peel squash; cut into slices and steam for 15 minutes or until very soft.
Cool potatoes slightly.
Cut in half and gently scrape pulp from skin; be careful not to tear skin. Combine squash, potato pulp, 1/4 cup melted butter, cumin and salt in food processor until you have a creamy puree.
(Doesn't work in a blender; I've tried it, duh!)
Heap mixture into empty potato skins.
Brush with 2 teaspoons melted butter and sprinkle with paprika.
Place under broiler 10 minutes or until lightly browned. Serves 2 to 4, depending on size of potatoes.