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Potato Boats

Country.Chef's picture
Ingredients
  Baking potatoes 32 Ounce, scrubbed (4 Medium Sized, 8 Ounce Each)
  Butter/Margarine 3 Tablespoon
  Green onions 24 Ounce, thinly sliced (2 Large Sized, 12 Ounce Each)
  Sour cream 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Sharp cheddar cheese 4 Ounce, shredded to make 1 cup
  Paprika 1⁄4 Teaspoon
Directions

1. Preheat oven to 450°F. Prick potatoes with fork. Bake until tender, about 1 hour.
2. Meanwhile, in medium skillet, melt butter over medium heat. Add green onions and cook, stirring, until wilted, about 2 minutes. Set aside.
3. While potatoes are hot, using a pot holder, cut a thin lengthwise slice, about 1/2 inch thick, from each potato. With spoon, scoop out flesh into skillet; reserve shells. Scoop out flesh from tops into skillet. Mash potatoes, sour cream, salt, and pepper until smooth and well blended. Stir in 1/2 cup Cheddar. Spoon mixture into reserved shells, mounding slightly. Place on cookie sheet; sprinkle with remaining 1/2 cup Cheddar and paprika.
4. Bake potatoes until hot and cheese has melted, about 15 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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