Beef and Potato Boats Recipe

4.5 5 11
Beef and Potato Boats Recipe
Beef and Potato Boats Recipe photo by Taste of Home
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Beef and Potato Boats Recipe

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4.5 5 11
Publisher Photo
Meet the Cook: Back when I was teaching elementary school (I'm now a busy stay-at-home mom to our two youngsters, 7 and 2), my class would put together a Mother's Day cookbook. Many of the dishes are still my favorites - this one included. -Linda Wheeler, Harrisburg, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour 20 min. + cooling Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour 20 min. + cooling Bake: 20 min.

Ingredients

  • 4 large baking potatoes (8 to 10 ounces each)
  • 2 tablespoons butter
  • 1-1/4 teaspoons salt, divided
  • Dash pepper
  • 1/4 to 1/3 cup milk
  • 1 pound ground beef
  • 1 small onion, chopped
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup shredded cheddar cheese

Directions

Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside.
In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt.
Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Beef and Potato Boats in Country Woman March/April 1996, p31

Nutritional Facts

1 each: 428 calories, 28g fat (15g saturated fat), 109mg cholesterol, 1091mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 27g protein.

  • 4 large baking potatoes (8 to 10 ounces each)
  • 2 tablespoons butter
  • 1-1/4 teaspoons salt, divided
  • Dash pepper
  • 1/4 to 1/3 cup milk
  • 1 pound ground beef
  • 1 small onion, chopped
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup shredded cheddar cheese
  1. Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside.
  2. In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt.
  3. Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through. Yield: 4 servings.
Originally published as Beef and Potato Boats in Country Woman March/April 1996, p31

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PrplMonky5 User ID: 6612040 266251
Reviewed May. 23, 2017

"My husband and I thought these were pretty good. We both felt like it turned out a little dry, and just a tad bland. I added more cheese and that did the trick. Next time I will put extra cheese inside the potato before filling it with the beef mixture, then maybe stirring the cheese topping in with the mashed mixture. I too used real bacon bits, I didn't fry up bacon. Because of the amount of time it took overall, I might not make this again, but it was a decent meal."

MY REVIEW
kellys1061 User ID: 5531754 9341
Reviewed Nov. 7, 2012

"I added some gravy and veggies and pretty much made sheppards pie in a potatoe skin shell. Viola. No leftovers."

MY REVIEW
Mrs.Clou User ID: 6652589 11008
Reviewed May. 15, 2012

"This was so easy to prepare and tasted great. I served it with red skin mashed potatoes and a vegetable. My husband really enjoyed it as well. It is a keeper."

MY REVIEW
alichaandharley User ID: 3844000 11089
Reviewed Dec. 29, 2009

"I really enjoy this meal. It has everything my family likes. I make it with the real bacon bits instead of frying up bacon."

MY REVIEW
wendygordonrn User ID: 2850201 17596
Reviewed Nov. 24, 2009

"My whole family loves this recipe! quick and easy to make with ingredients I have around most of the time!"

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