Potato Boats Recipes

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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

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

BREAKFAST POTATO BOATS



Breakfast Potato Boats image

These breakfast potato boats are a perfect combination of baked potato and yummy eggs and bacon.

Provided by Michelle Keith

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h35m

Yield 2

Number Of Ingredients 8

2 large potatoes
1 slice bacon
2 tablespoons butter, divided
2 pinches chopped fresh parsley, or to taste
salt and ground black pepper to taste
2 eggs
⅓ cup shredded Cheddar cheese
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • While potatoes bake, place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Let cool 10 minutes. Crumble.
  • Remove potatoes from the oven and let cool 10 minutes.
  • Slice tops off of potatoes and scoop out insides to form a deep bowl. Add 1/2 tablespoon butter, 1 pinch parsley, salt, and pepper to each potato.
  • Crack an egg into each potato. Top each with an additional 1/2 tablespoon butter. Divide bacon and Cheddar cheese between the 2 potato bowls.
  • Bake potatoes in the preheated oven until eggs are set, 15 to 20 minutes. Sprinkle each with 1/2 teaspoon parsley.

Nutrition Facts : Calories 575.1 calories, Carbohydrate 65.3 g, Cholesterol 245.6 mg, Fat 26.3 g, Fiber 8.2 g, Protein 21.3 g, SaturatedFat 14.4 g, Sodium 499.2 mg, Sugar 3.4 g

BACON CHEDDAR POTATO SKINS



Bacon Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:

  • Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

BEEF AND POTATO BOATS



Beef and Potato Boats image

Meet the Cook: Back when I was teaching elementary school (I'm now a busy stay-at-home mom to our two youngsters, 7 and 2), my class would put together a Mother's Day cookbook. Many of the dishes are still my favorites - this one included. -Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 4 servings.

Number Of Ingredients 10

4 large baking potatoes (8 to 10 ounces each)
2 tablespoons butter
1-1/4 teaspoons salt, divided
Dash pepper
1/4 to 1/3 cup milk
1 pound ground beef
1 small onion, chopped
6 bacon strips, cooked and crumbled
1/2 cup sour cream
1/4 cup shredded cheddar cheese

Steps:

  • Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. , In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. , Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 428 calories, Fat 28g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1091mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

CHEESY CHORIZO AND EGG SWEET POTATO BOATS



Cheesy Chorizo and Egg Sweet Potato Boats image

These twice-baked sweet potatoes are savory and perfect for a weekend breakfast or weeknight dinner. For a vegetarian version, skip chorizo and add mushroom or zucchini. Enjoy these boats with Mexican crema, lime juice, and extra cilantro.

Provided by Snacking in the Kitchen

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h35m

Yield 2

Number Of Ingredients 10

2 large sweet potatoes
2 teaspoons olive oil
salt to taste
6 ounces ground chorizo
½ cup diced onion
1 poblano pepper, diced
1 clove garlic, minced
2 tablespoons chopped cilantro
2 eggs
¼ cup shredded pepperjack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet.
  • Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled.
  • Cook and stir chorizo, onion, poblano pepper, and garlic in a skillet over medium-high heat until chorizo is cooked through, about 10 minutes. Remove skillet from heat and stir cilantro into chorizo mixture.
  • Slice tops of cooled sweet potatoes horizontally and scoop out some of the flesh, creating "boats" with the peels and remaining flesh. Spoon chorizo mixture into "boats", forming a well in the middle. Crack 1 egg into each well and top with pepperjack cheese. Place boats on the baking sheet.
  • Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 986.9 calories, Carbohydrate 100.7 g, Cholesterol 278.5 mg, Fat 48.1 g, Fiber 15.9 g, Protein 38.8 g, SaturatedFat 17.5 g, Sodium 1556.6 mg, Sugar 22 g

POTATO BOATS



Potato Boats image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Darlene Strohecker. Cooking time doesn't include time it takes to bake the potato.

Provided by Sarah_Jayne

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 baking potatoes
1/4 cup butter
4 ounces cream cheese
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon parsley flakes
4 slices cheese

Steps:

  • Bake potatoes until done.
  • When cool, cut in half and scoop out middles.
  • Place shells on baking tray.
  • Mix remaining ingredients with the scooped-out potato and mash.
  • Heap the mixture in the shells and put a slice of cheese on top.
  • Bake at 350 degrees for 25 minutes.

Nutrition Facts : Calories 506.9, Fat 35.4, SaturatedFat 22.3, Cholesterol 98, Sodium 1009.8, Carbohydrate 32.9, Fiber 2.5, Sugar 1.2, Protein 16

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