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Beef and Potato Boats

 Beef and Potato Boats
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
4 ServingsPrep: 1 hour 20 min. + cooling Bake: 20 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 small onion, chopped
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup shredded cheddar cheese


  • 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.

2 of 2

Beef and Potato Boats (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 428 calories, 28 g fat (15 g saturated fat), 109 mg cholesterol, 1,091 mg sodium, 14 g carbohydrate, 1 g fiber, 27 g protein.