Creamy Carrot-Potato Boats

Robyn Bruce


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!


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min


  • 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
  • 1/8 tsp
  • 2 Tbsp
    chopped green onions (or your favorite type of onion)

How to Make Creamy Carrot-Potato Boats


  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.

Printable Recipe Card

About Creamy Carrot-Potato Boats

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

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