Creamy Carrot Potato Boats
Delight your family with these Creamy Carrot Potato Boats, a comforting and creative twist on traditional twice-baked potatoes. Perfectly roasted russet potatoes are transformed into crispy "boats," generously filled with a velvety mash of carrots, potato, heavy cream, and butter. Infused with garlic powder and topped with melted cheddar cheese, these loaded potato skins offer a harmonious blend of creamy and cheesy goodness with a subtle sweetness from the carrots. Easy to prepare and visually stunning, this delightful side dish is perfect for weeknight dinners or holiday gatherings. Garnish with fresh parsley for a pop of color and extra flavor, and serve warm for a dish that's truly irresistible. Keywords: creamy potato boats, twice-baked potatoes, stuffed potato skins, cheesy carrot potatoes, easy side dish.
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Recipe Information
Ingredients
- 4 pcs Large russet potatoes
- 3 pcs Carrots
- 0.5 cup Heavy cream
- 2 tbsp Butter
- 1 cup Shredded cheddar cheese
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
- 1 tbsp Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Wash the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork, rub them with olive oil, and sprinkle with a little salt.
Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes bake, peel the carrots and slice them into chunks. Bring a pot of water to a boil, add the carrots, and cook for 10-12 minutes or until they are soft. Drain and set aside.
Once the potatoes are finished baking, let them cool for 5-10 minutes, then slice them in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato on the skins to form a sturdy boat.
In a large mixing bowl, combine the scooped-out potato, cooked carrots, heavy cream, butter, garlic powder, salt, and black pepper. Use a potato masher or fork to mash everything together until smooth. Stir in half of the shredded cheddar cheese.
Stuff the potato skins with the carrot-potato mixture, mounding it slightly.
Place the stuffed potatoes back on the baking sheet and sprinkle the remaining cheddar cheese on top of each potato boat.
Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 14.0 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 953 mg | 73% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4319 mg | 92% | |
*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.
