Italian Potato Boats

Cheryl Neubecker


I always make extra potatoes when I cook them. I love to have extra in the frig for a quick side dish. This recipe came from one of those nights when I had to make something quick with what I had in the frig. Now it is a family favorite. I like to serve it with Meatloaf Stuffed Zucchini!

pinch tips: How to Peel Potatoes





15 Min


20 Min


2 1/2 lb
red potatoes
3/4 c
sour cream
1 pkg
italian dressing mix
1/2 stick
16 slice
turkey pepperoni, chopped
1/4 c
green onion, chopped
1/4 c
italian parsley, chopped
1/2 c
italian blend cheese or mozzarella
2 Tbsp
olive oil, light

Directions Step-By-Step

Wash potatoes and prick with a fork. Microwave until just soft. Time will vary according to your microwave. Let cool
Cut potatoes in half and slice off just enough from the bottom so it will sit flat. Gently scoop out the potato center to leave a hollow potato bowl. Place potato pieces in a medium mixing bowl.
Set aside 1/4 cup of the cheese and olive oil. Add the rest of the ingredients to the mixing bowl and blend together with a fork. Add salt and pepper to your taste. Put filling into hollowed out potato bowl.
Pour olive oil in a large skillet, with a lid, over medium heat. Put flat side of potato in hot oil. Place lid on skillet and reduce heat. Cook for 15 minutes. Moving the potatoes halfway through cooking time. Sprinkle the remaining 1/4 cup of cheese over the top of potatoes. Place lid back on skillet and cook an additional 5 minutes.
The bottoms will be brown and crispy and the inside will be soft and creamy!

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy