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

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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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Ingredients

  • 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

Instructions 

  • 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.

Nutrition

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.

Course: Side Dish
Cuisine: American
Author: Fifteen Spatulas