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

Bake potatoes in preheated 425 degree oven until soft, about 60 minutes. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until soft. Cool potatoes slightly, cut them in half while still warm and scrape pulp from skin, taking care not to tear skin. Combine squash, potato, 1/4 cup melted butter, cumin and salt with potato masher, until creamy yellow puree. Heap into empty potato shells. Brush with 2 teaspoons melted butter and sprinkle with paprika. Place under broiler for 10 minutes until lightly browned.