Ingredients
- 5 tablespoons Grassland Unsalted butter
- 4 large potatoes washed
- 1 cup pumpkin puree
- ⅓ cup sour cream
- ⅓ cup whole milk
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Wrap potatoes in foil, and prick with a fork for ventilation. Place on a lined baking sheet. Place in the oven and bake for 45 minutes to 1 hour, or until tender.
- Remove from the oven and allow to cool. Lower oven temp to 325 degrees.
- Cut each potato in half, and spoon out the inside s into a large mixing bowl, leaving a small layer inside the skins for support (Be careful to not break the skin!) Return the potato skins to the baking sheet.
- In the large mixing bowl, add Grassland butter, sour cream, milk, salt, pepper, and pumpkin puree. Mix until combined. Scoop filling into the shells.
- Place in the oven and bake for 25 minutes. Remove from the oven and enjoy.
