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creamy carrot-potato boats

Robyn1757 avatar
Recipe by
Robyn Bruce
@Robyn1757
Linglestown, PA

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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yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For creamy carrot-potato boats

  • 4 lg
    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)

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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