Italian Potato Boats

Name: Italian Potato Boats
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 lb red potatoes; 3/4 c sour cream; 1 pkg Italian dressing mix; 1/2 stick butter; 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

By Cheryl Neubecker
@KrazyKookin

I always make extra potatoes when I cook them. I love to have extra in the fridge 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 fridge. Now it is a family favorite. I like to serve it with Meatloaf Stuffed Zucchini!

Blue Ribbon Recipe

These potatoes are so filling. You can eat them as a side dish or a full meal. Creamy and cheesy, we couldn't get enough of these. Italian dressing mix adds a tangy flavor. The skin crisps up nicely while the middle remains wonderfully creamy. These are seriously delicious. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 1/2 lb

red potatoes
3/4 c

sour cream
1 pkg

Italian dressing mix
1/2 stick

butter
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
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How to Make Italian Potato Boats

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 the skillet and cook an additional 5 minutes.
The bottoms will be brown and crispy and the inside will be soft and creamy!