Creamy Carrot Potato Boats Recipes

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POTATO BOATS



Potato Boats image

Make and share this Potato Boats recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

8 large potatoes
1/3 cup margarine or 1/3 cup butter
1/2 cup milk
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons melted butter
1/3 cup chives, diced
cheddar cheese, for topping

Steps:

  • Preheat oven to 400 degrees F.
  • Scrub potatoes.
  • rub with a little vegetable oil to make skins softer.
  • Pierce skin with fork to allow steam to escape.
  • Bake at 400 degrees until tender for about 50 to 60 minutes.
  • Cool potatoes for 10 minutes.
  • Cut potato in half and carefully scoop out pulp, leaving shells intact.
  • In a large bowl, mash potatoes using a potato masher to remove lumps.
  • Heat margarine and milk until margarine melts and beat into potatoes.
  • Beat in sour cream, salt and pepper.
  • Spoon into potato shells and brush with melted butter.
  • Top each potato with cheddar cheese and chives.
  • Place in oven until cheese melts on top.

Nutrition Facts : Calories 381.7, Fat 10.4, SaturatedFat 4.7, Cholesterol 17.2, Sodium 401.6, Carbohydrate 65.8, Fiber 8.2, Sugar 3.4, Protein 8.4

AWESOME CHEESY TWICE BAKED POTATO BOATS



Awesome Cheesy Twice Baked Potato Boats image

Awesome Cheesy Twice Baked Potato Boats are cheesy, creamy, filled with bacon or ground sausage and diced onions. And that's just the start. With the option of adding more delicious ingredients, you can create the perfect stuffed potato just for you!

Provided by Karin and Ken

Number Of Ingredients 17

4 large russet potatoes
1/2 cup bacon or, ground sausage, cooked and crumbled (or 8 slices)
1/4 cup butter, melted
2 cups cheddar cheese, shredded, divided
1 cup parmesan cheese, grated
1 brick (8 oz) cream cheese (softened)
1/2 cup sour cream or flavored sour cream
1/4 or 1/3 cup milk or, cream (until reach desired consistency)
1 small onion, chopped fine
2 tblsp garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 or 4-6 tblsp egg whites or olive oil
6 tblsp salt (optional)
1/2 tsp black pepper (optional)
2 tblsp rosemary (optional)
2 tblsp thyme (optional)

Steps:

  • Get out and measure your ingredients.
  • Preheat oven to 400 degrees. Wash potatoes and pat dry. Using a knife, carefully stab each potato 2-3 times on face up and face down.
  • If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it.
  • Bake potatoes on the upper middle rack for about 60 minutes, or until tender.
  • Remove from oven and let sit until cool enough to handle. I find an oven mitt works great to hold the potato if it is too hot to handle. After removing the potatoes from the oven the first time, you should be able to easily stab them with a fork and knife. If they are too firm, return them to the oven and bake for an additional 5-10 minutes until desired.
  • While potatoes cool sauté onions until translucent and make sure bacon is cooked. I love to cook the onions in a little bacon grease.
  • Adjust oven temperature to 350 degrees.
  • Using a knife, carefully slice the potatoes in half long ways, creating 8 individual boats.
  • Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than 1/2 inch). When scoping the potatoes out into a mixing bowl, take your time! You don't want to be too rough and damage the potato skin boat. It will need to stay sturdy to hold a ton of yummy goodness!
  • In the large bowl, combine the bacon bits, cream cheese or sour cream and milk, butter, onions, garlic, salt, pepper, parmesan and 1/2 to 1 cup of shredded cheddar cheese. Use a handheld mixer if possible. Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste if desired.
  • Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste, if desired.
  • Arrange hollowed potatoes in a large baking dish. Carefully spoon potato mixture into potatoes or place mashed potatoes into a resealable bag and push them to the bottom. Cut one corner off and squeeze out mashed potato into the potato. Use all of the potato mixture. Press down with spoon if necessary to get potato into every corner.
  • Sprinkle with remaining shredded cheese. Approximately 1/4 cup per potato or as much or as little as desired.
  • Bake for about 15 minutes or heated through. Next, turn oven up to broil until cheese is nicely browned. About 5 minutes, if desired.
  • Place on wire rack to cool somewhat.
  • Serve immediately.
  • Enjoy every bite.

CREAMY CARROT-POTATO BOATS



Creamy Carrot-Potato Boats image

About 7 or 8 years ago, I compiled a cookbook of my own and gave it to my family and friends for Christmas that year. It's got 469 pages of my favorite great recipes. This is one of them. I love potatoes and I love carrots. So, for me, this is just a win-win recipe!

Provided by Robyn Bruce

Categories     Potatoes

Time 1h50m

Number Of Ingredients 6

4 large idaho (russet) baking potatoes
1 8 oz. can sliced carrots, drained or 1 cup steamed sliced carrots or 1 cup cooked frozen carrots
1/2 container of soft style cream cheese
1-2 Tbsp milk
1/8 tsp pepper
2 Tbsp chopped green onions (or your favorite type of onion)

Steps:

  • 1. Bake potatoes in oven at 375 degrees for 1 hour or until done. Cool slightly.
  • 2. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
  • 3. In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tablespoon of the milk, and the pepper. Beat until smooth, adding more milk, if necessary. Stir in green onions. Spoon potato mixture into potato shells.
  • 4. Place on a baking sheet.
  • 5. Bake at 375 degrees for 15-18 minutes or until heated through.
  • 6. Serve with a little dollop of sour cream, if desired.

CREAMY CARROT POTATO BOATS



Creamy Carrot Potato Boats image

I got this from Better Homes & Gardens Diabetic Cookbook. For a "free" garnish, chop the tops of the green onions and sprinkle over the potato boats before servng.

Provided by Sharon123

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 small baking potatoes
1 cup cooked sliced carrot (or diced-may use an 8 oz. can instead of fresh)
4 ounces reduced calorie cream cheese
1 -2 tablespoon skim milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped green onions

Steps:

  • Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
  • Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
  • In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt 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 at 375*F. for 15-18 minutes, or until heated through.
  • Makes 8 servings.

POTATOES AND CARROTS IN CREAM (POMMES DE TERRE ET CAROTTES A LA CREME)



Potatoes and Carrots in Cream (Pommes de Terre et Carottes a la Creme) image

Provided by Pierre Franey

Categories     dinner, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 large carrots, about 1/2 pound
3 large Idaho, Maine or russet potatoes, about 1 1/2 pounds
1 1/4 cups milk
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan cheese
1 tablespoon finely chopped parsley

Steps:

  • Preheat broiler to high.
  • Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
  • Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
  • Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
  • Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 8 grams

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