Oven Baked 3-Ingredients Stuffed Potato Boats
Oven Baked 3-Ingredients Stuffed Potato Boats are cozy double-baked potatoes with crisp russet skins, buttery mashed centers, and bubbly sharp cheddar. They feel special enough for holidays but simple enough for an ordinary dinner.
Ingredients
- 6 medium russet potatoes scrubbed and dried well
- 4 tablespoons unsalted butter cut into little pieces
- 1 1/2 cups shredded sharp cheddar cheese divided; 1 cup for the filling and 1/2 cup for the tops
- 1 teaspoon kosher salt optional and to taste; start with less
- 1/2 teaspoon black pepper optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Prick each scrubbed, dry russet several times with a fork, then bake for 50 to 60 minutes, until the skins feel crisp and a fork slides into the center without much resistance.
- Remove the potatoes from the oven and let them cool just until you can handle them safely, about 10 to 15 minutes, leaving the oven on at 400°F.
- Slice each potato in half lengthwise to make twelve potato boats, then scoop the fluffy centers into a mixing bowl, leaving a thin layer of potato inside each skin so the shells hold their shape.
- Arrange the empty potato shells cut-side up on the foil-lined baking sheet.
- Add the butter, 1 cup of the shredded sharp cheddar, and the optional salt and pepper to the warm potato in the bowl, then mash with a potato masher or sturdy fork until smooth and fluffy.
- Taste the filling and adjust the salt and pepper if needed, then spoon the potato mixture back into the shells, mounding it up slightly and dividing it evenly.
- Sprinkle the remaining 1/2 cup cheddar over the tops of the filled potato boats.
- Return the pan to the oven and bake for 15 to 20 minutes, until the filling is puffed, the cheese is melted and bubbly, and the edges are lightly golden.
- Let the potato boats rest on the pan for 5 minutes before serving so the filling can settle and they are not too hot to eat.
Notes
To make ahead, stuff the potato shells, cover the pan tightly, and refrigerate for up to 1 day; hold back the final 1/2 cup of cheese until ready to bake and add 5 to 10 extra minutes if baking from cold. Cool leftovers promptly, cover, and refrigerate for 3 to 4 days; do not leave cooked potatoes at room temperature longer than 2 hours. Reheat in a 400°F oven until hot all the way through, at least 165°F in the center, usually 15 to 20 minutes. The microwave works in a pinch, but the skins will soften.
Nutrition
Calories: 175kcal
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