Making these was our seven year old’s idea the other day. Apparently Aunt Gail served them at a sleepover once and he woke up determined we were going to make them for dinner. I’m glad I let him talk me into it, they were really good and pretty easy, too, even though they take a few steps.
Double Cheesy Potato Boats
- First wash however many potatoes you’ll need for your family (1-2 potatoes/per person), wrap them in foil and bake until done. They’re done when a fork goes in easily – about 45 minutes on 350*. A note on potatoes: I always use organic as they are known to be a highly sprayed crop and are listed in the Dirty Dozen.
- Once they’ve cooled a bit, cut them in half length-wise and run a butter knife around the edge:
- Scoop out the middle (saving the insides of the potato):
- Next deep fry them in your healthy cooking oil of choice. You could use expeller pressed coconut oil (unscented/no flavor and it has a higher smoke point than virgin coconut oil), lard, or my favorite is beef tallow – I buy it in a 5 gallon bucket and separate it into gallon-sized containers for the freezer. (Where to buy no-flavor coconut oil, and where to buy beef tallow - you may need to do a search for the big bucket.) As I’ve said before, if the thought of using these oils and calling them good-for-you has you confused or in shock, please read more here about healthy fats and why we need them!
- Remove from the grease and set them on a paper towel. Now fill the inside with whatever you’d like. Here’s what I did:
- About 1 Tablespoons cream cheese
- Sprinkle sea salt, pepper, a couple dashes of garlic powder, and a couple dashes of dried oregano
- You could also add small pieces of ham or cooked and crumbled bacon bits!
- Last, sprinkle shredded cheese all over the top:
- Bake or broil until cheese is melted and flavors have time to mix. I baked them for about 7 minutes at 450*.
- You can use up the extra pieces of the middle of the potato by just dropping them into the deep fry grease and making all different shapes of French fries. I had some squash, too, so I dropped pieces of that in and it was so goooooood! Don’t forget plenty of sea salt, which is good for you when it’s not highly processed and has the minerals still intact! (Where to buy sea salt.)