Italian Potato Boats
By
Cheryl Neubecker
@KrazyKookin
5
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.
Ingredients
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2 1/2 lbred potatoes
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3/4 csour cream
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1 pkgItalian dressing mix
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1/2 stickbutter
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16 sliceturkey pepperoni; chopped
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1/4 cgreen onion; chopped
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1/4 cItalian parsley; chopped
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1/2 cItalian blend cheese or mozzarella
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2 Tbspolive oil; light
How to Make Italian Potato Boats
- 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!
About Italian Potato Boats
Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Collection: New Year Party
Other Tag: Quick & Easy
