Potato Boats
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Electric Mixer
Ingredients
- 6 large potatoes
- vegetable oil, as needed
- 2 tablespoons butter
- Seasoning Option
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- 2 tablespoons Addition Option
- Garnish Option
OPTIONS
Seasoning - Use 1 Item
- 4 slices bacon, cooked, drained, crumbled
- ½ teaspoon dried thyme, crushed
- ⅛ teaspoon cayenne pepper
- 2 teaspoon prepared yellow mustard
Addition - Use 1 Item
- spring onion, sliced
- fresh parsley, chopped
- fresh chives, chopped
- pimento, chopped
Garnish - Use 1 Item
- paprika
- ground nutmeg
- sesame seeds, toasted
- Cheddar cheese, shredded
Instructions
- Preheat your oven to 200° C (400° F). Get out a baking sheet.
- Scrub potatoes, rub lightly with cooking oil, prick potatoes in several places, place on a baking sheet. Bake for 1 hour or until fork tender.
- Cut the top off potatoes, scoop out potato pulp and add to a medium mixing bowl, leaving a thin shell for each potato.
- Add the butter and Seasoning Option to the potato pulp. Use an electric mixer at medium speed and mash the potato pulp.
- Slowly add the soup and Addition Option, mixing until potatoes are light and fluffy. Preheat your oven to 220° C (425° F).
- Spoon potato mixture into the potato skins, sprinkle with Garnish Option.
- Place potatoes on a baking sheet, bake for 15 minutes or until hot.
- Serve as a side dish, enjoy.
Notes
Shortcut: Condensed Cheddar Cheese Soup.
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