Creamy Carrot Potato Boats

Delight your family with these Creamy Carrot Potato Boats, a comforting and creative twist on traditional twice-baked potatoes. Perfectly roasted russet potatoes are transformed into crispy "boats," generously filled with a velvety mash of carrots, potato, heavy cream, and butter. Infused with garlic powder and topped with melted cheddar cheese, these loaded potato skins offer a harmonious blend of creamy and cheesy goodness with a subtle sweetness from the carrots. Easy to prepare and visually stunning, this delightful side dish is perfect for weeknight dinners or holiday gatherings. Garnish with fresh parsley for a pop of color and extra flavor, and serve warm for a dish that's truly irresistible. Keywords: creamy potato boats, twice-baked potatoes, stuffed potato skins, cheesy carrot potatoes, easy side dish.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pcs Large russet potatoes
• 3 pcs Carrots
• 0.5 cup Heavy cream
• 2 tbsp Butter
• 1 cup Shredded cheddar cheese
• 0.5 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley (optional, for garnish)
• 1 tbsp Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Step 2

Wash the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork, rub them with olive oil, and sprinkle with a little salt.

Step 3

Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.

Step 4

While the potatoes bake, peel the carrots and slice them into chunks. Bring a pot of water to a boil, add the carrots, and cook for 10-12 minutes or until they are soft. Drain and set aside.

Step 5

Once the potatoes are finished baking, let them cool for 5-10 minutes, then slice them in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato on the skins to form a sturdy boat.

Step 6

In a large mixing bowl, combine the scooped-out potato, cooked carrots, heavy cream, butter, garlic powder, salt, and black pepper. Use a potato masher or fork to mash everything together until smooth. Stir in half of the shredded cheddar cheese.

Step 7

Stuff the potato skins with the carrot-potato mixture, mounding it slightly.

Step 8

Place the stuffed potatoes back on the baking sheet and sprinkle the remaining cheddar cheese on top of each potato boat.

Step 9

Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and garnish with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1319.9g)

Amount per serving	% Daily Value*
Calories	1930.8

Total Fat 114.7g	0%
Saturated Fat 63.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 306.9mg	0%
Sodium 3452.0mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 23.8g	0%
Total Sugars 14.0g
Protein 48.8g	0%

Vitamin D 4.5IU	0%
Calcium 952.8mg	0%
Iron 7.6mg	0%
Potassium 4318.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 10.2%

Carbs: 35.9%