Prep 10 mins
Cook 1 hr 15 mins
This is how me momma makes potato boats. I done learnt how ta make them there boats from me momma. I gonna hafta give all th' credit ta her. This isn't like them there fancy recipes with all sorts of gourmet meats like sliced ham or spam.
- Preheat the oven to 400 degrees F.
- While preheating, wash the potatoes.
- After preheating, place the potatoes in the oven for 60 minutes. Do not wrap the potatoes in foil; you do not want the shell to get soft. Test the doneness of the potato by sticking a fork or thin-bladed knife into it. If it does not come out cleanly, cook it longer.
- Remove the potatoes and cut them length-wise.
- Scoop out the insides with a spoon and place in a bowl suitable for mixing. Save the shells ("boats"). Do not scoop it out too close to the skin; otherwise the boats may lose their shape.
- Add the butter to the bowl and a little milk.
- Mash away. Some potatoes get creamy, others don't. It depends on the potato. You do not want it too creamy, but if the mash potatoes are too stiff, add a little more milk.
- Put the mashed potatoes back into the boats, leveling off the mash in each boat.
- Spread the Campbell's Cheddar Cheese Soup on top of each boat. You may need to mix in a little milk with the soup, though usually it is not needed. You will have remaining soup. You can store it for another time.
- Place the boats back in the oven for 15-30 minutes at 350 degrees F until they are nice and hot.