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Creamy Carrot Potato Boats

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  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

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

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 674 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.2%

Saturated Fat 14.2 g71.1%

Trans Fat 0 g

Cholesterol 60.6 mg20.2%

Sodium 460.2 mg19.2%

Total Carbohydrates 114 g37.9%

Dietary Fiber 22.4 g89.5%

Sugars 14.6 g

Protein 21 g41.5%

Vitamin A 554.8% Vitamin C 76.6%

Calcium 25.1% Iron 33%

*Based on a 2000 Calorie diet

Creamy Carrot Potato Boats Recipe