Cheesy stuffed potato boats as tasty as the Potato boats with tuna and mayonnaise. Potatoes filled with lots of Grana Padano, a tasty and very easy recipe that will save your dinner with very few ingredients just like all the single-portion potato cakes and the potato boats made so far. I’m almost certain you already have the ingredients at home to make these delicious cheesy baked potato boats with Grana Padano. This is an extremely simple, quick and inexpensive recipe, perfect for saving dinner, but also great as a rustic, impressive appetizer. The stuffed baked potatoes are made with boiled potatoes that are hollowed out and then filled with a mixture of mashed potato, plenty of grated cheese, egg yolks and black pepper. A recipe as easy as it is delicious that you absolutely must try! Are you ready to follow me in the kitchen to prepare these easy and indulgent baked potato boats? Let’s go to the kitchen, but first I remind you that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Cheesy Potato Boats
- 4 potatoes (medium-sized)
- to taste salt
- to taste extra virgin olive oil
- 3.5 oz Grana Padano, grated (or Parmesan (about 1 cup))
- 2 yolks
- 1 pinch black pepper
- to taste breadcrumbs
- to taste parsley
Tools
- Pot
- Bowl
- Baking dish
- Oven
- Piping bag
- Plain nozzle
Steps to make cheesy potato boats
Place the potatoes in a pot, cover with water, add salt and cook for 35–40 minutes from the boil or until a skewer pierces them easily. Do not overcook them; it’s better to leave them slightly undercooked as they’ll continue to cook from residual heat. Drain and allow them to cool gently at room temperature. Do not run them under cold water because they would break apart.
Once they are nearly at room temperature or just a little warm, cut them in half, but do not remove the skin yet. Score the sides with a knife and scoop out the interior gently with a spoon; if you prefer, you can remove the skin carefully now.
Place the boats on a baking dish brushed with a little oil. Mash the potato flesh you removed with a fork.
Add the yolks, the grated cheese, the black pepper and the chopped parsley. Mix the mixture together and fill a piping bag.
Fill the potatoes with this mixture, sprinkle with grated cheese and breadcrumbs and bake in a static oven at 428°F for 10–15 minutes or until golden.
Remove from the oven and serve immediately; the potatoes prepared this way are best hot, while the cheese is still soft. Any leftovers should be stored in the fridge in an airtight container and eaten within 24 hours.
You can also prepare them a few hours in advance and bake them just before serving.
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