creamy carrot-potato boats
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!
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 serving(s)
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 tablespoon milk
- 1/8 teaspoon pepper
- 2 tablespoons chopped green onions (or your favorite type of onion)
How To Make creamy carrot-potato boats
-
Step 1Bake potatoes in oven at 375 degrees for 1 hour or until done. Cool slightly.
-
Step 2Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
-
Step 3In 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.
-
Step 4Place on a baking sheet.
-
Step 5Bake at 375 degrees for 15-18 minutes or until heated through.
-
Step 6Serve with a little dollop of sour cream, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Diet:
Vegetarian
Keyword:
#sides
Keyword:
#cream-cheese
Keyword:
#vegetables
Keyword:
#Carrots
Keyword:
#side-dishes
Keyword:
#Potatoes
Method:
Bake
Culture:
American
Ingredient:
Potatoes
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes