A delightful twist on the classic twice-baked potatoes, these cheesy potato boats are perfect for any occasion.
Preheat your oven to 400°F.
Preheating ensures even cooking of the potatoes.
Wash the baking potatoes thoroughly and prick them several times with a fork.
Pricking the potatoes prevents them from bursting during baking.
Place the potatoes directly on the oven rack and bake for 50-60 minutes until tender.
You can test the doneness by gently squeezing the potatoes; they should feel soft.
Allow the potatoes to cool for 15 minutes, then slice them in half lengthwise.
Use a clean towel to handle the hot potatoes safely.
Scoop out the potato flesh into a mixing bowl, leaving a 1/4-inch shell. Reserve the shells.
Be gentle to avoid tearing the potato shells.
In a saucepan, heat the milk and butter until the butter melts.
Stir continuously to prevent the milk from scorching.
Pour the milk mixture over the potato flesh and mash until smooth.
Use a potato masher or fork for a rustic texture.
Mix in the egg, half of the cheese, nutmeg, salt, and pepper.
Ensure the mixture is well combined for even flavor.
Fill the reserved potato shells with the mashed potato mixture.
Pack the filling gently to maintain the shape of the shells.
Sprinkle the tops with the remaining cheese, chives, and paprika.
For a vibrant presentation, use fresh chives.
Reduce the oven temperature to 350°F and bake the filled shells on a baking sheet for 30 minutes.
Bake until the tops are golden and slightly crispy.
Serve the potato boats warm and enjoy!
Garnish with extra chives for a fresh touch.
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