4 lg. potatoes
5 zucchini
2 tbsp. butter, melted
1/4 tsp. cumin (optional)
1 tsp. salt
Dash paprika
2 tsp. butter, melted

Preheat oven to 425 degrees. Bake potatoes until soft (approximately 60 minutes). While potatoes are baking, cut zucchini into small cubes. Cook zucchini in vegetable steamer covered over boiling water for 10 minutes, or until very soft. Cut open cooked potatoes and scoop out insides. Mix potatoes with squash, salt, cumin, 2 tablespoons butter and paprika. Restuff potato skins and serve immediately, drizzled with 2 teaspoons melted butter. Serves 4.