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Potato Boats
I'm a Potato apron
I'm a Potato by Gourmand2go
  Potato Boats are a great way to make a well-balanced entré that can be frozen or reheated. Find the biggest baking potatoes you can, and use a sturdy potato ricer to prepare the filling. Different kinds of meat can be used, but the easiest solution is to use tinned tuna or salmon, or perhaps some ham or smoked poultry. Frozen shrimp is another good possibility. If you layer the filling with the meat portion on the bottom, you will avoid your meat drying out on the surface!

4 giant baking potatoes

1 lb salmon or tuna, drained

2 tbls non-fat sour cream or plain yoghurt

1 tbls lemon juice

4-6 tbls liquid from the fish

1 tbls prepared horseradish

1 cup sharp cheddar cheese, cubed into small pieces

½ sweet Vidalia onion, grated

1 tsp salt

¼ cup fresh dill, chopped

parmesan and freshly ground pepper for topping

Steam the potatoes in the microwave until they are still slightly firm.  Slice each potato in half lengthwise, then scoop out the flesh with a teaspoon leaving a rim of ¼” next to the skin, like a sturdy boat.

Rice the potato flesh or mash if you find it too firm to press through the ricer easily.  Mash in the lemon juice, horseradish, salt, fresh dill, onion and—if you find the potatoes to be dry—some of the liquid from the fish, especially if you're using tinned salmon.  Divide the riced or mashed potatoes into two parts, roughly 1/3 and 2/3 of the filling.

A potato boat ready for filling ...
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Into the larger portion of potato, stir the cubed cheddar cheese.  Into the smaller portion, stir the fish.  Add more fish brine if necessary to form a spreadable paste.

Distribute the potato and fish mixture evenly between the shells, then top off with the potato and cheese mixture.  Leave the surface rough and sprinkle a little coarse salt, crushed peppercorns, and parmesan cheese over the top of each one.

At this point, you may choose to freeze the boats on a cookie sheet or in a lasagna pan to be cooked later.

Potato Boats ready for the oven ...
Seafood Surprise: If you want to impress your diners, place a few shrimp or scallops, or chunks of red salmon, in the bottom of the boats. There, the seafood will remain moist and protected, and give the boats added texture and flavor!
The boats may be cooked in the oven, microwaved, or grilled on an outdoor grill or electric grill.  Cook them until the top is lightly browned and the cheese bubbles.  Any leftover boats can be frozen and reheated in the microwave on high for 4 minutes, to make a handy lunch or dinner entré.
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