Cheryl's Kitchen Potato Boat Recipe: 1 Minute to a Deliciously Fun Dinner

Cheryl’s Kitchen Potato Boats are a savory and satisfying dish perfect for brunches, family dinners, or potlucks. This recipe uses fluffy baked potatoes, scooped and refilled with a delicious mixture of their own potato flesh, cheese, bacon, green onions, and a creamy blend, then baked again to achieve that golden, melty top. Think of them as a dressed-up baked potato with all your favorite toppings conveniently packed into each boat! Here’s how to make this crowd-pleaser in your own kitchen:

Ingredients:

1. 4 large russet potatoes
2. 4 slices of bacon
3. 1 cup shredded cheddar cheese (plus extra for sprinkling)
4. 1/2 cup sour cream
5. 1/4 cup milk
6. 2 tablespoons unsalted butter
7. 2 green onions, thinly sliced
8. Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Scrub the potatoes, pat dry, and prick each a few times with a fork. Bake directly on the oven rack for about 50–60 minutes, or until tender.
2. While the potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain, crumble, and set aside.
3. Once potatoes are cool enough to handle, halve them lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch shell. Place potato flesh in a mixing bowl.
4. To the bowl, add butter, milk, sour cream, and half of the cheese. Mash until creamy and well distributed. Fold in bacon and green onions. Season with salt and pepper.
5. Scoop the mixture back into the potato skins, mounding slightly. Top with remaining cheese.
6. Arrange potato boats on a baking sheet and return to the oven. Bake for 15–20 minutes until tops are golden and cheese is bubbly.
7. Serve warm, garnished with additional green onions if desired.

Tips 1:

As a designer, I always look for ways to create visually appealing presentations. For Potato Boats, use a baking dish that complements the food—a rustic ceramic dish or a contrasting colored tray adds visual flair. You can also arrange the boats in a neat row or circle for symmetry. If you’re planning a larger gathering or want to test out more kitchen layouts for efficiency, a kitchen layout planner is a great tool to optimize your space for both cooking and entertaining. It’s surprising how much the right kitchen setup can enhance your cooking and hosting experience!

FAQ

Q: Can I make Cheryl’s Potato Boats ahead of time?

A: Yes! Prepare up to the final baking step, cover, and refrigerate. When ready to serve, reheat in the oven until hot and bubbly.

Q: What are the best potatoes to use for Potato Boats?

A: Large russet potatoes are ideal for their sturdy skins and fluffy interiors.

Q: Can I make these vegetarian?

A: Absolutely, just skip the bacon or replace it with sautéed mushrooms or plant-based bacon for a similar texture and flavor.

Q: How do I get the skins crispy?

A: Rub potato skins with a little oil before the initial baking for crispier results.

Q: Can I freeze Potato Boats?

A: Yes. After assembling (but before the final bake), wrap well and freeze. Bake directly from frozen, adding a few extra minutes to cooking time.