Delicious Creamy Carrot Potato Boats Recipe

Ingredients

Localized ingredient list prepared for quick scanning.

• 4 small baking potatoes
• 1 cup cooked sliced carrots (or diced - may use an 8 oz can instead of fresh)
• 4 ounces reduced calorie cream cheese
• 1-2 tablespoons skim milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped green onions

Method

Follow the steps in order for the best result.

1. Preheat your oven to 375°F (190°C). Bake the potatoes for approximately 45 minutes, or until they are soft when pierced with a fork. Allow them to cool slightly before handling.
2. Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato pulp from each half, being sure to leave a thin layer of potato inside the skin to maintain the boat shape.
3. In a mixing bowl, combine the scooped-out potato pulp, cooked carrots, reduced-calorie cream cheese, 1 tablespoon of skim milk, salt, and pepper. Use an electric mixer or a sturdy spoon to beat the ingredients together until the mixture is smooth. If needed, add a bit more milk to achieve a creamy consistency.
4. Gently fold in the chopped green onions into the potato and carrot mixture, distributing them evenly.
5. Spoon the prepared potato mixture back into the potato skin shells, filling them generously.
6. Place the filled potato boats on a baking sheet. Bake in the preheated 375°F (190°C) oven for 15-18 minutes, or until the filling is heated through and the tops are lightly golden.
7. Remove from the oven and let cool slightly before serving. Enjoy these delicious and wholesome Creamy Carrot Potato Boats!