Twice Baked Potato Boats

December 4, 2017

Jazz up twice baked potatoes by filling the potato skins with a combination of mashed potatoes and sweet potatoes. Looks good, tastes great and gets raves.

Twice Baked Potato Boats
Serves 4

2 large Yukon Gold potatoes, well scrubbed
2 large sweet potatoes, well scrubbed
6 tablespoons butter
½ cup heavy cream
½ cup grated Parmigiano Reggiano cheese
Salt to taste

Microwave the potatoes until soft; cool completely

Cut potatoes in half lengthwise and scoop out leaving a ¼ inch thick wall.

Place the Yukon Gold and sweet potatoes in a bowl and hand mash until smooth. Blend in 4 tablespoons of melted butter; stir in the heavy cream, cheese and salt to taste.

Divide and fill the Yukon Gold potato shells with the potato mixture. Place them in a buttered baking dish in a single layer

Dot the tops with bits of the remaining 2 tablespoons of butter.

Bake in a pre-heated 350F oven until lightly browned on top. Serve hot.

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