Creamy Carrot Potato Boats Food
POTATO BOATS
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
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
CREAMY CARROT POTATO BOATS
I got this from Better Homes & Gardens Diabetic Cookbook. For a "free" garnish, chop the tops of the green onions and sprinkle over the potato boats before servng.
Provided by Sharon123
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
- Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
- In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
- Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
- Makes 8 servings.
POTATOES AND CARROTS IN CREAM (POMMES DE TERRE ET CAROTTES A LA CREME)
Provided by Pierre Franey
Categories dinner, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
- Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
- Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
- Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 8 grams
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