4 lg. Russet potatoes
2 lb. banana squash (2 c.)
1/2 c. butter, melted
1/2 tsp. cumin (optional)
2 tsp. seasoned salt
2 tsp. butter, melted

Bake potatoes in 425 degree oven until soft, about 60 minutes. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, cover, boil for 15 minutes or until very soft. Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.

Combine squash, potatoes pulp, 1/4 cup melted butter, cumin and salt with masher until creamy. Heap potato-squash mixture into empty potato shells. Brush with melted butter and sprinkle with paprika. Place under broiler for 10 minutes or until lightly browned.