These simple potato boats are baked and stuffed with sharp cheddar and scallions, and buttermilk and yogurt mashed potatoes. They’re a great comforting side for any dinner!

Potato Boats - On a White Platter and Sprinkled with Cheese and Scallions
You can think of this as cheddar buttermilk mashed potatoes in a potato skin.  In other words, potato heaven two ways, combined into one bite.  I was trying to think of something new to do with potatoes and I had never done a stuffed potato, so I baked them off, cut them in half and scooped out the flesh.

Scooping Flesh from Baked Potato with Spoon So It Can Be Stuffed
Then, I mixed it with some cheddar and buttermilk and turned it into mashed potatoes, then put it back into the potato skin.
Stuffed Potato Boats - Ready To Be Baked Again with Cheese on Top
I must say, what I particularly enjoy about this dish is the smoothness of the mashed potatoes against the outer potato skin shell.  These disappeared VERY quickly, and I love how versatile they are, since you could put basically anything you want in here…bacon, chives, scallions, sour cream, etc.

Cheddar Buttermilk Stuffed Potato Boats

These simple potato boats are baked and stuffed with sharp cheddar and scallions, and buttermilk and yogurt mashed potatoes. They're a great comforting side for any dinner!

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  • 1 lb russet potatoes
  • 1/2 cup buttermilk
  • 1/4 cup plain yogurt or sour cream
  • 1.5 oz grated cheddar cheese
  • salt and pepper
  • 2 scallions chopped


  • Preheat the oven to 350 degrees F.
  • Scrub the potatoes with a brush, then pierce them all over with a fork so steam can escape during cooking. Bake on a sheet pan for 1 hour, until a butter knife can easily be inserted into the potato.
  • When the potatoes are cool enough to handle, cut each one in half. Scoop out the flesh with a spoon (make sure not to scoop out too much, or the skin won’t be able to retain its shape), and place into a bowl.
  • Put the potato skins back in the oven to keep them warm. Mash up the scooped potato with a big fork or a potato masher, and stir in the buttermilk, yogurt, and cheddar cheese. Taste, and add desired amount of salt and pepper. Scoop this mixture into the potato skins.
  • If desired, sprinkle a little bit more cheddar on top, and broil the tops for a minute or two. Garnish with scallions, and serve.


Calories: 158kcal, Carbohydrates: 24g, Protein: 7g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 414mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.