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italian potato boats

(2 ratings)
KrazyKookin avatar
Blue Ribbon Recipe by
Cheryl Neubecker
@KrazyKookin
La Mesa, CA

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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For italian potato boats

  • 2 1/2 lb
    red potatoes
  • 3/4 c
    sour cream
  • 1 pkg
    Italian dressing mix
  • 1/2 stick
    butter
  • 16 slice
    turkey pepperoni; chopped
  • 1/4 c
    green onion; chopped
  • 1/4 c
    Italian parsley; chopped
  • 1/2 c
    Italian blend cheese or mozzarella
  • 2 Tbsp
    olive oil; light

How To Make italian potato boats

  • Prepping potatoes.
    1
    Wash potatoes and prick with a fork. Microwave until just soft. Time will vary according to your microwave. Let cool.
  • Scooping out cooked potatoes.
    2
    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.
  • Filling with potato mixture.
    3
    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.
  • Potatoes cooking in a skillet.
    4
    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.
  • Browning the potato skins.
    5
    The bottoms will be brown and crispy and the inside will be soft and creamy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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