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Creamy Carrot Potato Boats

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Ingredients
  Baking potatoes 16 Ounce (Four Pieces, 4 Ounce Each)
  Canned carrots/Diced carrots 8 Ounce, drained, sliced or diced
  Reduced calorie soft style cream cheese 4 Ounce (Half Of An 8 Ounce Container)
  Skim milk 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Chopped green onions 2 Tablespoon
Directions

Bake potatoes in a 375° oven about 45 minutes or till tender.
Cool slightly.
Cut potatoes in half lengthwise.
Gently scoop out each potato half, leaving a thin shell.
In a small mixer bowl combine potato pulp, carrots, cream cheese, 1 tablespoon milk, 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 in a 375° oven for 15 to 18 minutes or till heated through.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato

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