Creamy Carrot-Potato Boats
- 4 large
- idaho (russet) baking potatoes
- 8 oz. can sliced carrots, drained or 1 cup steamed sliced carrots or 1 cup cooked frozen carrots
- container of soft style cream cheese
- 1-2 Tbsp
- 1/8 tsp
- 2 Tbsp
- chopped green onions (or your favorite type of onion)
Beat until smooth, adding more milk, if necessary. Stir in green onions.
Spoon potato mixture into potato shells.