Cottage Canoes
Dive into the cozy comfort of "Cottage Canoes," a creative twist on twice-baked potatoes that combines rustic flavors with indulgent toppings. These crispy russet potato shells are lovingly filled with sharp cheddar cheese, smoky crumbled bacon, and topped with creamy sour cream and vibrant green onions for an irresistible appetizer or side dish. Perfectly seasoned with olive oil, salt, black pepper, and a hint of optional paprika for a pop of color, these potato boats offer a delightful blend of textures—crispy edges, gooey cheese, and velvety toppings. With just 15 minutes of prep time and simple, pantry-friendly ingredients, Cottage Canoes make an easy crowd-pleaser for game nights, potlucks, or cozy family dinners.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup cooked bacon, crumbled
- 0.5 cup sour cream
- 2 tablespoons green onions, chopped
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, pat them dry, and prick each one with a fork a few times to allow steam to escape.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with a little salt. Place them directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a fork.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until you can handle them safely.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of potato near the skins to form the 'canoe' shells. Save the scooped-out flesh for another recipe, such as mashed potatoes.
Brush the inside of each potato shell with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Place them on a baking sheet, cut side up.
Return the potato shells to the oven and bake for 10 minutes to crisp up slightly.
Remove the baking sheet from the oven and fill each potato shell evenly with shredded cheddar cheese and crumbled bacon.
Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Remove the Cottage Canoes from the oven and let cool slightly. Top each one with a dollop of sour cream, a sprinkle of chopped green onions, and a dash of paprika, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 13.1 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1054 mg | 81% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4602 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
