Almost small enough to pop right in your mouth.
With Super Bowl this weekend, I thought I’d share these Lightened Baked Potato Boats with you.
Here’s the thing with me and football. I get more into it at the very end, when there’s more tension, people start having parties and I can literally hear my neighbors screaming at their TV’s. That’s when the game can usually hold my attention, which is usually at the end of the season.
My husband actually made these back when we were living in the South Bay (California) and was planning to share back when he was guest posting.
Then we moved.
Then he started working more.
Then we had a baby… I think it’s safe to say, he won’t be back for a while. I’m sorry.
Good news, I dug these photos up and found the recipe, just in time to share before the big game day. Hey, it’s just as much about the food as it is about the game.
These little potato boats are fun and pretty easy.
I like them because they aren’t completely loaded with butter and cheese.
This recipe works best with yukon potatoes because they’re a little more creamier than russets. This basically means less (or no butter) in the mashing stage. I know, I know we all love butter, but pretty sure the last time I checked, our thighs aren’t big fans…
Are you watching the game?
I’m mostly excited because it’s bringing my parents down for the weekend. My birthday always falls on or around the super bowl. Lucky me. Last week, my dad had to remind me of my birthday. How is it almost February? I swear we opened Christmas presents last weekend.
Kids, they do that to you apparently.
If you’re watching the game, I highly recommend this lightened baked potato boats. Those that are trying to eliminate gluten (or sensitive to it) will thank you.
For those that can’t do cheese, no problem. Bake without, then add salsa and/or guacamole afterwards. Trust me, they’re just as awesome, especially with the toppings.
That’s one other way to keep things light.
Lightened Baked Potato Boats
Makes 8 potato boats
- 4 small Yukon potatoes – we found these small ones at Trader Joe’s
- 2 tablespoons butter – omit if sensitive
- 1 1/2 – 2 cups pre-cooked shredded chicken
- 1 cup mixed shredded cheese (cheddar &/or mozzarella)
- 1/8 cup fresh chives, finely chopped – plus more for topping
- salt + pepper
- sour cream
- guacamole or fresh avocado
- fresh chives
- bacon bites or pieces
Preheat oven 400 degrees.
Poke the potatoes a few times and place in the oven. Bake for 45 minutes to an hour. Depending on how small the potatoes are, they may not take as much time to cook.
Remove from the oven, cut potatoes in half and scrape out the insides into a bowl, leaving a thin layer against the potato skin. Mash the insides of the potatoes with a masher. Add butter, chives, salt and pepper.
Spoon a small amount of the potato mixture into the potato halves, about 1/2 to 3/4 full. Top with shredded chicken. Sprinkle cheese over the chicken.
NOTE: If you can’t do cheese. Bake without and add salsa and/or guacamole to the top.
Bake for 5-10 minutes or until cheese is nicely melted.
Remove, add toppings of choice and enjoy!
January 30 2013