I like to serve Savoury Meat and Potato Boats this whenever I want to serve potatoes some “other” way; you have to have potatoes at the table, right? The potato shells come out tender, with a hint of sweetness from the cream, and the sauteed vegetables in the ground meat, make it moist and juicy. Plus, it makes it easy; you already have the meat and the potatoes, and all you need to add is a salad to finish your meal!
Savoury Meat and Potato Boats
Print RecipeIngredients
- 8 or 9 potatoes
- 2 pounds of ground beef
- 2 carrots
- 2 onions
- 2 teaspoons of salt
- 1/4 teaspoon of pepper
- 1 teaspoon of granulated garlic
- 1/4 cup plus 1 cup whipping cream
- 2 cups of broth
- Cheese
Instructions
- Peel the potatoes in half, cut with a sharp paring knife, and cut out the middle of the potatoes to make little boats, or whatever you want to call them! Put them in a bowl of water so they don’t turn brown.
- Julienne or cut the carrots and onions and saute in a couple of tablespoons of oil until golden brown.
- Meanwhile, run the potato middles through the food processor till smooth.
- Mix the ground meat with the 2 teaspoons of salt, 1/4 teaspoon of pepper, 1 teaspoon of garlic, and 1/4 cup of whipping cream; add the potato middles and the sauteed carrots and onions, and mix well.
- Place the potato boats in a deep baking pan, and fill with the ground meat mixture.
- Make the sauce by mixing the 2 cups of broth with 1 cup of whipping cream. Salt and pepper to taste and pour over potatoes.
- Cover with foil and bake at 375 degrees Fahrenheit for about an hour.
- Take out and put a bit of cheese on top of each potato and broil a couple of minutes until the cheese is melted and a golden brown.
- Garnish and serve!
