Creamy Carrot Potato Boats Recipes

Steps:

• 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.

Steps:

• Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
• Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
• In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
• Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
• Makes 8 servings.

Steps:

• Bake potatoes until done.
• When cool, cut in half and scoop out middles.
• Place shells on baking tray.
• Mix remaining ingredients with the scooped-out potato and mash.
• Heap the mixture in the shells and put a slice of cheese on top.
• Bake at 350 degrees for 25 minutes.

Steps:

• In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

Steps:

• Bake potatoes at 400° for 1 hour or until tender.
• Sauté bacon until crisp, drain on paper towel, then crumble. Drain pan.
• Mix beef lightly with onions. Shape into large patty in same pan, brown 5 minutes on each side, then break up into small chunks.
• Stir in 1/2 teaspoon salt, sour cream and crumbled bacon. Remove from heat.
• Split baked potatoes in half; scoop out centers into a small pan, being careful not to break shells.
• Place shells in a shallow baking dish or pan.
• Mash potato centers; beat in remaining salt, butter or margarine and just enough milk to make them creamy, stiff.
• Spoon beef mixture into shells, dividing evenly.
• Top with mashed potatoes, sprinkle with cheese.
• Bake in 400° oven for 20 minutes or until cheese is bubbly hot.

Steps:

• Preheat broiler to high.
• Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
• Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
• Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
• Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.