Spicy Twice Baked Potato Boats

Who does not love potatoes!! We all need to find an excuse to eat this amazing vegetable. And if it is a baked potato which if we spice up, then it takes this humble vegetable to a whole new level!

Spicy twice baked potato boats is also known as “stuffed baked potato” or “double-baked potato” or “spicy potato boats”. It is basically a way to eat mashed potatoes with customizable toppings in a cute little boat.

You can make them any time of the year. Serve it as an appetizer, a side dish or as a main meal on days you want to change things up a bit.

They are “twice baked” because the whole potatoes are first baked, then the flesh is scooped out, seasoned with spices, re-stuffed back into the potatoes, and then baked again until golden brown. The result is a outside crispy potato skin with a cheesy creamy interior.  

The potatoes are not peeled; so after baking them their skins become firm and strong enough to hold the filling.

Ingredients For Baked Potato Boats

The ingredients are your pantry and refrigerator staples. This recipe is very versatile, and you can change up the fillings based on what you have on hand.

The great thing about this recipe is that there are no precise measurements. The amounts I have mentioned are a guideline, but really it’s up to your own imagination and taste.

• Russet Potatoes – Russet Potatoes are the best for this recipe because they are sturdier, so their shells/skins hold well when stuffed. They also make for the creamiest filling. Try to select similar-sized potatoes for even cooking. 
• Sour Cream – Sour cream brings a nice tang to the filling. Alternatively, you can use half sour cream and half Greek yogurt too. 
• Milk- This helps thin out the filling and give it that mashed potatoes texture. You can substitute with heavy cream, buttermilk or even half and half.
• Cheese – Use the cheese blend you love. We like cheddar and mozzarella blend. I like adding half the cheese to the filling. This holds the filling together and gives it a cheesy texture. The remaining half, I add to the top of the filling.
• Herbs– Oregano, parsley and Italian herbs all work great.
• Spices– Besides the conventional salt and black pepper, I have used a combination of hot spices. Adjust them based on your heat tolerance.
• Other variations: Add cooked ground meat or cooked chicken to the filling.

Pro-Tips

• To prevent your potato boats from falling apart, make sure to leave about a quarter of an inch of the flesh intact when scooping. Scooping too much will make the potato skin shells too flimsy to hold the filling.
• The best way to scoop the potato flesh is with a spoon.
• Avoid overbaking. The spicy boats will become dry.
• If the filling is a little too thick, add a splash of milk or even buttermilk and you are good to go!

You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave.

You can prepare them in the air fryer too.