TWICE BAKED RECIPES

Steps:

• Preheat the oven to 375 degrees F. 
• Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes. 
• Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact. 
• To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary. 
• Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

Steps:

• Preheat your oven to 425 degrees f.
• Place your butternut squash halves cut side up in a baking dish large enough to hold both halves.
• Drizzle with oil and sprinkle with sea salt and pepper, then rub it all in evenly.
• Bake your squash for 35-45 minutes or until until just fork tender.
• Remove your squash from the oven and let it cool slightly, until you can safely handle it.
• Using a spoon, carefully scoop out most of the the flesh from your squash into a large bowl, leaving about 1/4 inch border around the squash halves. This step needs to be done carefully, as not to break the outer skin/shell.
• Add in Greek yogurt, 1/2 cup of parmesan cheese, sea salt and pepper over the roasted squash in the bowl.
• Using a fork, mash and mix thoroughly to combine everything together with the squash flesh. We want a nice, creamy texture here.
• Spoon this squash mixture back into the "skins/shells" and sprinkle the tops with remaining parmesan cheese as shown.
• Return your dish into the preheated oven, and bake for 10 minutes, or until heated through, then broil for a couple of minutes more until nicely golden brown on top.
• Serve immediately and enjoy!