PUMPKIN TWICE BAKED POTATOES

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

Directions:
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.

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