Label
All
0
Clear all filters

Craig Claiborne

Potato Boats

Rate this recipe

Preparation info

  • 24

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 24 large potatoes
  • 1½ cups hot light cream, approximately
  • ½ cup

Method

Early in the day

  1. Preheat oven to hot (425°F.).

  2. Scrub and dry the potatoes. Bake them for about one hour

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title