1potato2potato Recipes

POTATO BOATS

Potato Boats image

Make and share this Potato Boats recipe from Food.com.

Provided by Dancer

Categories Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 large potatoes
1/3 cup margarine or 1/3 cup butter
1/2 cup milk
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons melted butter
1/3 cup chives, diced
cheddar cheese, for topping

Steps:

Preheat oven to 400 degrees F.
Scrub potatoes.
rub with a little vegetable oil to make skins softer.
Pierce skin with fork to allow steam to escape.
Bake at 400 degrees until tender for about 50 to 60 minutes.
Cool potatoes for 10 minutes.
Cut potato in half and carefully scoop out pulp, leaving shells intact.
In a large bowl, mash potatoes using a potato masher to remove lumps.
Heat margarine and milk until margarine melts and beat into potatoes.
Beat in sour cream, salt and pepper.
Spoon into potato shells and brush with melted butter.
Top each potato with cheddar cheese and chives.
Place in oven until cheese melts on top.

Nutrition Facts : Calories 381.7, Fat 10.4, SaturatedFat 4.7, Cholesterol 17.2, Sodium 401.6, Carbohydrate 65.8, Fiber 8.2, Sugar 3.4, Protein 8.4

POTATO BALLS

Potato Balls image

These can be prepared even one day in advance, and just fry them when ready. Plan ahead these need to stay in the fridge for 2 hours before frying. Use only dry bread crumbs for this.

Provided by Kittencalrecipezazz

Categories Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs potatoes, peeled
2 egg yolks
1/2 cup grated parmesan cheese
1 small onions, finely chopped onions or 2 -4 finely chopped green onions
1 tablespoon minced fresh garlic (optional)
1/4 cup vegetable oil (more as needed)
1/4 cup finely chopped fresh parsley (or to taste)
seasoning salt (can use white salt)
black pepper
2 eggs, beaten
flour, for coating
dry breadcrumbs

Steps:

Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
Shape into small balls.
Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
Chill for 2 or more hours in the fridge.
Remove from fridge.
Heat the oil to 375 degrees; deep-fry until golden.
***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.

Nutrition Facts : Calories 279.5, Fat 14.6, SaturatedFat 3.7, Cholesterol 140.8, Sodium 164, Carbohydrate 28.4, Fiber 3.6, Sugar 1.9, Protein 9.3

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