Creamy Carrot Potato Boats Recipe
Ingredients
| Potatoes | 4 Small | |
| Carrots | 1 8 Ounce, drained | |
| 1/2 of an 8-ounce container reduced-calorie soft-style cream cheese | ||
| Skim milk | 2 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| 2 tablespoons chopped green onions | ||
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.
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.
Chef
