Tato Boats Recipes

POTATO BOATS

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.

RATATOUILLE BOATS RECIPE BY TASTY

Steps:

• Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
• Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
• Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
• Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
• P.S. Leftover ratatouille is delicious on its own or with pasta.
• Enjoy!

CANOAS (SWEET PLANTAIN BOATS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C)
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Heat the vegetable oil in a large, high-walled skillet over medium-low heat until shimmering. Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on sides and soft enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Season with salt. Transfer to an 8-inch baking dish.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling to each plantain, then top with ¼-⅓ cups more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for another 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

TATO BOATS

Steps:

• Bake potatoes at 400 degrees for 45 minutes or until soft.
• Slice in half and scoop out"meat" leaving approximately 0.125 inch meat inside skins.
• These are your boats.
• (I use the meat that I remove to make mashed potatoes) In a medium bowl, combine chicken and 1/2 cup of BBQ sauce, covering chicken generously, and put the BBQ'd chicken in the boats.
• Repeat process using 1/4 cup BBQ sauce and mushrooms.
• Pour remaining sauce over boats.
• Bake in 200 degree oven for 20 minutes or until mushrooms are cooked and sauce is at the desired thickness.
• Sprinkle cheese over tops and bake only until cheese is melted.
• Serving Suggestions: This is how I like them.
• You can change it to meet your tastes.
• You can omit the mushrooms or use whatever veggies you like.
• You can omit the cheese.
• You can even omit the bbq sauce (but, in this case, be sure to cover with foil to prevent chicken from drying out) and use ranch dressing.
• It's up to you!
• But beware, they're more filling than you think!
• Enjoy!!