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
  • cups hot light cream, approximately
  • ½ cup melted butter
  • 4 cups finely chopped corned beef or ham
  • ¼ cup finely chopped green pepper (optional)
  • 3 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon baking soda
  • 24 eggs

Method

Early in the day

  1. Preheat oven to hot (425°F.).

  2. Scrub and dry the potatoes. Bake them for about one hour, or until done.

  3. Cut a slice from the top of each potato; discard slices. Scoop out the insides of the potatoes into a mixing bowl, taking care not to break the skins. Reserve shells.

  4. Add the hot cream and butter to the potatoes, beating vigorously until the mixture is smooth and fluffy. Stir in the corned beef or ham, green pepper, salt, pepper and baking soda. (The soda is added to prevent darkening.) Pile the mixture into the shells and place them in large shallow baking pans. Make a slight depression in the top of each filled potato. Cover and set aside.

  5. Thirty to forty minutes before serving time, Preheat oven to moderate (375°F.).

  6. Bake the filled potato shells for twenty to twenty-five minutes, or until thoroughly heated. Break an egg into each depression and return shells to the oven. Cook for seven to ten minutes, until the eggs are set.

Part of