Stuffed Potato Boats

Prep: 15 minutes Cook: 1 1/2 hours



  • 4 large russet potatoes
  • 3/4 cup non-dairy milk
  • 2 cups frozen mixed vegetables (see hint)
  • paprika


Preheat oven to 425 degrees.

Scrub potatoes and prick them in several places with a fork. Place directly on the oven rack and bake for about 1 hour 15 minutes, or until tender. Remove from oven and let cool until they can be handled. Reduce oven heat to 350 degrees. Meanwhile, steam vegetables until tender and set aside. Carefully scoop out the centers of the potatoes, leaving a small amount of potato next to the skin. Place the potato centers in a mixing bowl and mash with a hand potato masher adding a small amount of the almond milk at a time. Continue to mash until creamy. Mix the cooked vegetables into the potatoes. Pile the potato mixture into the potato shells. Arrange on a baking sheet and sprinkle each half with paprika. Bake for 15 minutes, turning the broiler on low for the last 2-3 minutes to brown tops, if desired. Serve plain, with sauce or gravy of your choice.

Hint: Use any combination of mixed vegetables in these potatoes; such as carrots, peas and corn, usually smaller cut vegetables work best. Some chopped onions are also a nice addition. Fresh steamed vegetables are also delicious in these potatoes; such as chopped broccoli, chopped peppers, chopped green beans. Amounts may easily be adjusted according to how many potatoes you are baking. These potato boats also reheat well.