Killer Potato Boats Recipes

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AWESOME CHEESY TWICE BAKED POTATO BOATS



Awesome Cheesy Twice Baked Potato Boats image

Awesome Cheesy Twice Baked Potato Boats are cheesy, creamy, filled with bacon or ground sausage and diced onions. And that's just the start. With the option of adding more delicious ingredients, you can create the perfect stuffed potato just for you!

Provided by Karin and Ken

Number Of Ingredients 17

4 large russet potatoes
1/2 cup bacon or, ground sausage, cooked and crumbled (or 8 slices)
1/4 cup butter, melted
2 cups cheddar cheese, shredded, divided
1 cup parmesan cheese, grated
1 brick (8 oz) cream cheese (softened)
1/2 cup sour cream or flavored sour cream
1/4 or 1/3 cup milk or, cream (until reach desired consistency)
1 small onion, chopped fine
2 tblsp garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 or 4-6 tblsp egg whites or olive oil
6 tblsp salt (optional)
1/2 tsp black pepper (optional)
2 tblsp rosemary (optional)
2 tblsp thyme (optional)

Steps:

  • Get out and measure your ingredients.
  • Preheat oven to 400 degrees. Wash potatoes and pat dry. Using a knife, carefully stab each potato 2-3 times on face up and face down.
  • If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it.
  • Bake potatoes on the upper middle rack for about 60 minutes, or until tender.
  • Remove from oven and let sit until cool enough to handle. I find an oven mitt works great to hold the potato if it is too hot to handle. After removing the potatoes from the oven the first time, you should be able to easily stab them with a fork and knife. If they are too firm, return them to the oven and bake for an additional 5-10 minutes until desired.
  • While potatoes cool sauté onions until translucent and make sure bacon is cooked. I love to cook the onions in a little bacon grease.
  • Adjust oven temperature to 350 degrees.
  • Using a knife, carefully slice the potatoes in half long ways, creating 8 individual boats.
  • Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than 1/2 inch). When scoping the potatoes out into a mixing bowl, take your time! You don't want to be too rough and damage the potato skin boat. It will need to stay sturdy to hold a ton of yummy goodness!
  • In the large bowl, combine the bacon bits, cream cheese or sour cream and milk, butter, onions, garlic, salt, pepper, parmesan and 1/2 to 1 cup of shredded cheddar cheese. Use a handheld mixer if possible. Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste if desired.
  • Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste, if desired.
  • Arrange hollowed potatoes in a large baking dish. Carefully spoon potato mixture into potatoes or place mashed potatoes into a resealable bag and push them to the bottom. Cut one corner off and squeeze out mashed potato into the potato. Use all of the potato mixture. Press down with spoon if necessary to get potato into every corner.
  • Sprinkle with remaining shredded cheese. Approximately 1/4 cup per potato or as much or as little as desired.
  • Bake for about 15 minutes or heated through. Next, turn oven up to broil until cheese is nicely browned. About 5 minutes, if desired.
  • Place on wire rack to cool somewhat.
  • Serve immediately.
  • Enjoy every bite.

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

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.

KILLER POTATO CASSEROLE



Killer Potato Casserole image

These killer potatoes are great with meatloaf or as an accompaniment with anything! They are killer because of their delicious combination of potatoes, soup, sour cream and cheese.

Provided by Karen Weaver

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

1 (32 ounce) package frozen potatoes au gratin
1 (16 ounce) container sour cream
4 cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
4 cups crushed cornflakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl combine the potatoes, sour cream, cheese and soup and mix well. Spread mixture into a 9x13 inch baking dish and top with crushed corn flakes.
  • Bake for 75 minutes, or until cooked through and golden .

Nutrition Facts : Calories 536.1 calories, Carbohydrate 36.5 g, Cholesterol 90.4 mg, Fat 35.2 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 20.6 g, Sodium 985.3 mg, Sugar 3.5 g

KILLER POTATO BOATS



Killer Potato Boats image

This Killer Potato Boats recipe is one of my original recipes. The first time my wife tasted this recipe, she said, "Theses are killer potatoes." The dish I used looks like a boat.From then on she would ask me to make my Killer Potato Boats.I think using the Kraft Mexican 4 cheese makes the recipe. I would not use any other cheese. I hope you enjoy this recipe. I know your family and friends will, Sam

Provided by Sammie Allen @sallen10

Categories     Potatoes

Number Of Ingredients 7

2 large russet potatoes
4 tablespoon(s) butter
2/3 cup(s) sour cream
1/2 cup(s) milk
4 stalk(s) green onion, sliced small pieces
1 1/2 cup(s) kraft mexican 4 cheese
2 tablespoon(s) paprika

Steps:

  • Preheat oven 425 bake or 415 convection bake.
  • This recipe starts with what I call "Foolproof" boiled potatoes. I use this method for stewed potatoes, potato salad & any other dish that requires boiled potatoes. Peel russet potatoes. Cut each potato down the middle and cut each half in 1/2" pieces. Place the pieces in a 3 quart pot and cover with COLD salted water. Place UNCOVERED pot with potatoes and cold water on burner and turn burner on high. Set a timer for 20 minutes. In 20 minutes strain the water out of the pot. There is no need to test with a fork. This method works every time.
  • Place butter in pot with hot potatoes. Add salt & pepper. Wait until butter is melted. Use hand mixer on low peed to mix potatoes and butter. Add sour cream and mix with hand mixer. Add a little bit of milk and mix with hand mixer until the potatoes are smooth but not runny.
  • Use a spoon to add green onions and 1/2 cup cheese. I like to use small casserole dishes that look like a boat. Spray each dish with a butter spray. Spoon mixture in each dish. Cover each dish with 1/2 cup cheese and sprinkle paprika on top of each dish. Make sure each dish is completely covered with cheese. Use extra cheese if needed.
  • Place dishes on cookie sheet on center rack in a 425 oven for 35-40 minutes or until cheese is golden brown. I bake mine in a 415 convection oven for 25 minutes. Be sure and use the center rack position.
  • This dish is super hot. I use a 12" Oneida cutting board to serve this dish. Enjoy, Sam

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