Little Potato Boats


Little Potato Boats


  • 1 small bag little potatoes (about 15-20)
  • 1 tbsp brown or Dijon mustard
  • cubed cheese (Monterey Jack or sharp cheddar)
  • 4 tbsp butter (1/2 stick)
  • salt and pepper


  • Preheat oven to 375 degrees
  • Boil whole potatoes in salted water until just-done (they should be
    soft but not mushy). Remove potatoes from water and allow them to cool.
  • While potatoes are cooling, melt butter and combine with mustard.
  • Cut each potato in half and scoop out a small depression in the center of each cut
    side. Place potato halves skin side down on a parchment-paper-covered cookie
    sheet. (Press down slightly if necessary to make the potatoes sit level).  
  • Brush each potato liberally with the butter/mustard mixture, and place a cube of
    cheese in the depression. Sprinkle the tops lightly with salt and pepper.
  • Bake until cheese is bubbly; about 15-20 minutes.

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