2 lg. Idaho or Russet potatoes
1 lb. banana squash (1/2 to 3/4 c.)
1/4 c. butter, melted
1/4 tsp. Spike

Bake potatoes in preheated 425 degree oven until soft. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered until very soft.

Cool potatoes slightly. Cut them in half while still warm and gently scrap pulp from skin, taking care not to tear skin. Combine squash, potato pulp, 1/4 cup melted butter and Spike with potato masher or in food process until you have a creamy yellow puree.

Heap potato-squash mixture into empty potato shells. Brush lightly with melted butter (if desired). Place under broiler for a few minutes until lightly browned. Serves 2 to 4, depending on size of potatoes.