Creamy Carrot-Potato Boats

Robyn Bruce

By
@Robyn1757

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!


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Serves:

8

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian