Meatloaf Stuffed Squash and Side Way Baked Potato

Tired of the same old baked potato or squash, I have a meatloaf stuffed squash and a side way baked potato recipe. These can be an interesting addition to any meal.


Meatloaf Stuffed Squash

1 medium sized squash (cut in half and seeded)

1/2 lb Ground Turkey

1 small onion (diced)

1 Small green pepper (diced)

1 egg

1/2 cup bread crumbs

1/4 cup finely grated Parmesan

1/4 cup shredded Parmesan

2 tablespoons Worcestershire sauce

2 teaspoons Salt

1 teaspoon pepper pepper

2 tablespoons olive oil

Add Crushed Red pepper flakes if you like it spicy.

On a baking sheet place the 2 halves of squash Open side up on baking sheet, drizzle olive oil on top of squash and sprinkle with salt. Cook for 20 minutes at 350 degrees. Remove from oven and set aside. Mix all remaining ingredients except shredded Parmesan cheese in mixing bowl as you would a meatloaf. spoon 1/2 of mixture into each half of squash. Add the shredded Parmesan cheese to top and bake additional 25 minutes.

Side Way Baked Potato

2 russet baker potatoes (cooked in microwave for 7 minutes, then cooled)

2 slices of Sharp Cheddar cheese

1/4 cup milk

1/4 cup sour cream

1/4 cup real bacon bits

1/4 cup grated Parmesan cheese

Salt and pepper

1/4 cup shredded Parmesan cheese

1/8 cup chives (chopped)

DO NOT CUT BAKED POTATO IN HALF LENGTH WISE! Place cuts in potato every 1/2 inch, (NOT CUTTING ALL THE WAY THROUGH POTATO) shot ways. Cut the slices of cheddar cheese into small squares and stuff between slits in the potato. Place potatoes into a small casserole dish. In a small sauce pan heat milk and sour cream until hot but not scalding or boiling, add grated Parmesan cheese and stir until smooth, add bacon Bits and salt and pepper to taste. Spoon mixture over each potato, then sprinkle on shredded Parmesan cheese. Bake at 350 degrees for 30 minutes, Add chive on top of finished dish and serve.