Potato Boats Food

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.

POTATO BOATS

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.

CREAMY CARROT POTATO BOATS

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.

CROCK POT POTATO BOATS

Steps:

• Wash potatoes in water.
• Place potatoes in the crock pot and cook on low for 8 hours.
• Remove from crock pot and slice in half lengthwise so they look like the bottom of a boat.
• Scoop out potato leaving about 1/4 inch left on the skin.
• Mash scooped out potato with milk, butter, salt and pepper.
• Blent until potatoes are the consistency that you like.
• spread butter in center of potato skins with basting brush.
• Spoon mashed potatoes into skins.
• Sprinkle with paprika.
• Place potatoes on baking sheet and broil in oven for ten minutes.
• You can eat the mashed potato inside and then eat the outside like a baked potato.
• Enjoy.

POTATO BOATS WITH CHICKEN & PARMESAN CHEESE

Steps:

• Peel the potatoes, cut each one into two parts in half, dig the core of the potatoes till you get the boat shape, steam the potatoes till it be semi-cooked. Then leave it to get colder, prepare a pan with melted butter to fry the potatoes with till it be crispy.
• Cut one onion into rings, fry it with olive oil then add the chicken meat, salt, pepper, flavors, a bit of grated lemon peel.
• Chop the tomato & one onion & put it in a hot pan, then add olive oil, add the salt, pepper, flavors & the tomato sauce with a bit of water, keep on stirring till it be sauce.
• Bring the potatoes then stuff it with the chicken meat & the grated Parmesan cheese, place the stuffed potatoes in the sauce, leave it for 10 minutes to be ready, add some lemon rings in the sauce to be more flavored.

SWEET POTATO BOATS

Steps:

• Bake the sweet potatoes in their skins.
• Allow them to cool.
• When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.
• In a food processor, grind the cranberries.
• Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.
• Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes.
• If the potatoes are large, slice each boat in half before serving.