Baked Potato Boats Recipe
Ingredients
| 6 medium-size russet potatoes | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Scrub potatoes well and pat dry.
Rub skins with 2 tablespoons of the butter, then prick each potato with a fork.
Bake in a 425° oven for about 1 hour or until potatoes "give" when squeezed.
Cut each potato in half lengthwise, leaving a 1/4-inch shell; scoop out pulp. (Save pulp for another use, such as mashed potatoes.)
Put shells on a baking sheet.
Melt remaining 6 tablespoons butter and brush inside of each potato shell with some of the butter.
Sprinkle each with salt and pepper.
At this point you can refrigerate shells until next day.
Return shells to oven and bake an additional 20 to 30 minutes or until shells are crisp and golden.
Spoon in a hot filling and serve immediately.
Rub skins with 2 tablespoons of the butter, then prick each potato with a fork.
Bake in a 425° oven for about 1 hour or until potatoes "give" when squeezed.
Cut each potato in half lengthwise, leaving a 1/4-inch shell; scoop out pulp. (Save pulp for another use, such as mashed potatoes.)
Put shells on a baking sheet.
Melt remaining 6 tablespoons butter and brush inside of each potato shell with some of the butter.
Sprinkle each with salt and pepper.
At this point you can refrigerate shells until next day.
Return shells to oven and bake an additional 20 to 30 minutes or until shells are crisp and golden.
Spoon in a hot filling and serve immediately.
Chef
