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These indulgent potato boats turn simple baking spuds into a comfort food masterpiece. The contrast between the crispy shells and the rich mix of bacon, mushrooms, and gooey cheese makes a crowd-winning treat that's perfect for any get-together.
I whipped up these potato boats for a sports party a while back, and they vanished quicker than anything else I'd made. They've become my favorite go-to when I want to see happy faces around my table.
Ingredients
- Large baking potatoes: Grab Russets as they've got tough skins and soft insides
- Olive oil: Just a bit to get the bacon and mushrooms nice and crisp
- Bacon: Cut into tiny bits so the smoky taste spreads everywhere
- Mushrooms: Gives an earthy taste and bulks up the filling
- Spring onions: Adds light oniony flavor that doesn't take over
- Cream cheese: Makes the potato mix wonderfully smooth
- Egg: Keeps everything stuck together nicely
- Cheddar cheese: Go for super sharp to pack in more flavor
- Salt and pepper: Brings all the tastes together
- Sour cream: Serves as a cool, tangy topper against the rich filling
- Extra spring onions and chives: Sprinkle on top for a fresh look and taste
Easy Cooking Steps
- Bake the potatoes:
- Heat your oven to 220C and stick the washed potatoes right on the rack. Bake them about an hour until they give a little when you squeeze them. Make sure they're cooked through but still firm enough to hold shape.
- Shape the shells:
- When they're cool enough to touch, slice each potato down the middle. Scoop the insides into a big bowl, but leave about a quarter inch of potato stuck to the skin. This makes sure your boats don't fall apart later.
- Make them crunchy:
- Put the empty skins on a baking tray and stick them back in the oven for about 10 minutes. This step gives you that awesome crisp outside that works so well with the soft filling.
- Cook the mix-ins:
- While the shells get crispy, warm some olive oil in a pan over medium heat. Throw in your chopped bacon and mushrooms, cooking until the bacon turns crisp and the mushrooms brown up. This usually takes around 8 minutes.
- Mix everything:
- Take your bowl of potato insides and add the bacon-mushroom mix, chopped spring onions, cream cheese, a beaten egg, and half your shredded cheddar. Add plenty of salt and pepper. Mash it all up but leave some chunky bits for texture.
- Load them up:
- Grab those crispy shells from the oven. Spoon the filling into each one, piling it a bit high. Sprinkle the rest of your cheese on top, making sure to cover all the filling so it melts into a perfect crust.
- Last bake:
- Put them back in the oven for about 10 minutes until the cheese melts completely and gets some golden spots. Keep an eye on them at the end so they don't burn.
- Finish and enjoy:
- Put your hot potato boats on a serving plate. Add a small spoonful of sour cream on each and scatter some fresh spring onions or chives over the top.
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The bacon really makes this dish special. I found this out when I tried making a veggie version that just didn't have the same depth. Now I always buy the best bacon I can find with good fat streaks for the fullest flavor.
Prep Ahead Ideas
These potato boats are great for making ahead. Get them ready up to the filling part, but stop before the final cheese and bake. Cover them and stick them in the fridge for up to a day. When you're ready to eat, just add the cheese on top and bake about 5 minutes longer than normal to make sure they warm all the way through.
Great Side Dishes
Though they're tasty by themselves, these potato boats go really well with other foods. Try them with a simple green salad with light dressing to balance the richness. At casual parties, they're awesome next to some hot wings and celery for a pub-style meal at home. When you're serving them as your main dish, add some plain roasted broccoli or Brussels sprouts to round things out.
Swap Out Ingredients
What's great about this recipe is how flexible it is. No cream cheese around? Just use Greek yogurt or more sour cream instead. Don't eat meat? Skip the bacon and use twice as many mushrooms, maybe with a bit of smoked paprika for that smoky taste. You can switch the cheddar for any cheese that melts well like Monterey Jack, Gruyère, or a Mexican blend for different flavors.
Choosing Good Potatoes
The potatoes you pick really matter for how these turn out. Russets work best because of their thick skins and fluffy insides. Try to get potatoes that are about the same size so they cook evenly, and don't use any with green spots or sprouts. Make sure you wash the skins really well since you'll be eating them. For an extra touch, rub the skins with a bit of olive oil and sprinkle some coarse salt on them before the first bake.
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Frequently Asked Questions
- → Can I make these potato skins ahead of time?
Sure thing, you can cook the potatoes and mix up the filling a day early. Keep them in the fridge separately and put them together right before baking.
- → Which cheese works best for this recipe?
Sharp cheddar gives the most flavor kick, but mixing in some mozzarella will make everything gooier and creamier.
- → What can I use instead of bacon?
You've got options! Try pancetta, cooked sausage crumbles, or go with mushrooms or fake bacon if you want something without meat.
- → How do I turn this into a vegetarian dish?
Just skip the bacon and throw in extra mushrooms, some wilted spinach, or any roasted veggies you like for a filling meat-free version.
- → What can I put on top when serving?
A spoonful of sour cream, Greek yogurt, or creme fraiche works great. Sprinkle on some snipped chives, chopped parsley, or a dash of paprika for extra taste.