Potato Boats With Chicken Parmesan Cheese Recipes

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OVEN ROASTED PARMESAN POTATOES



Oven Roasted Parmesan Potatoes image

I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.

Provided by bellepepper

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 10

cooking spray
1 teaspoon vegetable oil, or as needed
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
2 pounds red potatoes, halved
1 tablespoon vegetable oil, or as needed
¼ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
  • Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
  • Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
  • Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g

PARMESAN CROCK POT CHICKEN AND POTATOES



Parmesan Crock Pot Chicken and Potatoes image

Parmesan Crock Pot Chicken and Potatoes is a super easy recipe that will have you and those you love asking for it time and time again! So yummy!

Provided by Aunt Lou

Categories     Side

Time 4h40m

Number Of Ingredients 8

1.25 lbs boneless skinless chicken (cubed)
2 lbs Russet potatoes (thinly sliced)
3 cups whipping cream
1/4 cup fresh parsley (chopped)
2 cloves garlic (minced)
1 1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup fresh grated Parmesan cheese

Steps:

  • Layer your thinly sliced potatoes in the bottom of your lightly greased casserole crock or 6-quart crock pot.
  • Top with your chicken cubes
  • Mix together you remaining ingredients, except for your parmesan, and pour over your potatoes.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, it is done when your potatoes are tender and your chicken reaches safe internal temperature.
  • Sprinkle your parmesan on top and stir in to melt it
  • Remove your insert and place on a cooling rack for 30 minutes to let the sauce thicken up, stirring occasionally

Nutrition Facts : Calories 814 kcal, Carbohydrate 38 g, Protein 32 g, Fat 61 g, SaturatedFat 36 g, Cholesterol 317 mg, Sodium 1093 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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

PARMESAN CHICKEN AND POTATO BAKE



Parmesan Chicken and Potato Bake image

I got this out of the new Kraft What's Cooking magazine. The picture looked wonderful, but the recipe seemed too simple - I didn't really think that it would be all that good. Well, the picture was right - an amazingly good, simple dish. I suggest adding extra potatoes as we fought over them!

Provided by Jaime in Winnipeg

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 whole chicken legs
4 large potatoes
1/3 cup Italian dressing (I used Italian Dressing Seasoning Dry Mix)
1/3 cup parmesan cheese

Steps:

  • Pre heat oven to 400 degrees.
  • Cut potatoes into wedges.
  • Place potatoes and chicken into 9 by 13 pan.
  • Pour dressing over chicken and potatoes.
  • Sprinkle parmesan cheese over chicken and potatoes.
  • Bake for 1 hour, or until chicken is cooked through.

Nutrition Facts : Calories 689.2, Fat 28.5, SaturatedFat 8.1, Cholesterol 145.9, Sodium 480.5, Carbohydrate 66.8, Fiber 8.1, Sugar 4.6, Protein 41

POTATO BOATS WITH CHICKEN & PARMESAN CHEESE



Potato Boats With Chicken & Parmesan Cheese image

Make and share this Potato Boats With Chicken & Parmesan Cheese recipe from Food.com.

Provided by Crystal Heart

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 big potatoes
2 cups minced chicken
1 big lemon
1/4 cup butter
1 big tomatoes
1/4 tablespoon tomato sauce
1 cup parmesan cheese
2 small onions
salt & pepper, flavors
olive oil

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.

Nutrition Facts : Calories 370.3, Fat 18.9, SaturatedFat 11.7, Cholesterol 52.5, Sodium 502.2, Carbohydrate 37.5, Fiber 5, Sugar 3.9, Protein 14.1

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

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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