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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