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Potato Boats

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Ingredients
  Idaho potatoes/Russet potatoes 2 Large
  Banana 1 Pound
  Banana squash 1 Pound
  Cumin 1⁄4 Teaspoon
  Sea salt/Seasoned salt/ salt-free seasoning 1 Teaspoon
  Sweet hungarian paprika 1 Tablespoon
  Butter 2 Teaspoon, melted
Directions

GETTING READY
1) Set your oven to preheat at 425 degree.

MAKING
2) Place the potatoes inside the preheated oven and bake for around 60 minutes, until these become really soft.
3) Meanwhile, prepare the squash by peeling and cutting into small cubes.
4) In a vegetable steamer, place the squash cubes, put on the lid and steam over boiling water for around 15 minutes or until the squash turns very soft.
5) Bring out the potatoes from oven and allow them to cool slightly.
6) Cut in halves and scrape off the pulp from the skin. Be careful not to tear the skin.
7) In a food processor, add squash, potato pulp, 1/4 cup melted butter, cumin, and sea salt to process a yellow and creamy puree.
8) Take the empty potato shells to stuff with the potato-squash mixture.
9) Brush the stuffed potato halves with melted butter and season with paprika.
FINALIZING
10) Place these potato halves in r broiler for around 10 minutes or until these turn light brown.

SERVE
11) Garnish with grated cheese to serve.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes
Servings: 
2

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