Potato Boats
Set sail for flavor with these irresistible Potato Boats! This show-stopping recipe features crispy russet potato shells filled to the brim with creamy mashed potatoes, mixed with tangy sour cream, melted cheddar cheese, and buttery goodness. Topped with crispy crumbled bacon and a pop of fresh green onions, these baked potato boats are perfect as a hearty appetizer, indulgent side dish, or even a comforting main course. Crafted with simple ingredients and just a touch of flair, the recipe balances crispy textures and creamy centers in every bite. Easy to prepare yet deeply satisfying, these stuffed potato skins are sure to delight your guests and become a family favorite.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 stalks green onions, chopped
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, pat them dry, and pierce each one several times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and place them directly on the oven rack. Bake for 45-50 minutes or until tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they're cool enough to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving about 1/4 inch of potato attached to the skin. Transfer the scooped-out flesh to a mixing bowl.
Brush the inside and outside of the potato skins with the remaining olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place them back on the baking sheet, skin-side down.
Bake the potato skins in the oven for 10-12 minutes, until they become crispy.
Meanwhile, mash the potato flesh in the mixing bowl and mix it with the butter, sour cream, half of the shredded cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
Spoon the mashed potato mixture back into the crispy potato skins. Top each with the remaining shredded cheddar cheese and crumbled bacon.
Return the stuffed potato boats to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove the potato boats from the oven and garnish with chopped green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 13.5 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1066 mg | 82% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3970 mg | 84% | |
*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.
