Potato Boats Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Ingredients
| Potatoes | 4 Medium, scrubbed | |
| Butter/Margarine | 3 Tablespoon | |
| Green onions | 2 Large, thinly sliced | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Sharp cheddar cheese | 4 Ounce, shredded | |
| 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.
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.
Chef
