Crispy Cheddar Chive Potato Boats Step-by-step instructions

Before you start

Before starting, preheat the oven to 400°F (200°C). Scrub the potatoes and pat them dry. Grate the cheddar cheese and chop the bacon and chives.

Have all ingredients ready at the stove. The potato boats can be prepped up to a day ahead and stored in the refrigerator.

Instructions

Prep and Crisp

1. 1Prep the Potatoes and Bacon
   Preheat the oven to 400°F (200°C). Scrub the potatoes and pat them dry. Slice each potato in half lengthwise to create 6 long halves. Use a spoon to scoop out the center of each half, leaving a 1/4-inch-thick shell. Reserve the scooped potato for another use. Place the bacon in a cold skillet and set over medium heat. Cook, stirring occasionally, until crispy and browned, about 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
   Look for Potato shells are sturdy and dry; bacon is crispy and garlic butter is aromatic.
   Tip Scoop the potato flesh gently to avoid breaking the shells.
2. 2Fry the Potato Boats
   Brush the potato boats all over with the garlic butter mixture. Place the potato boats, cut side down, in the same cast iron skillet over medium-high heat. Cook until the bottoms are golden and crisp, about 5 minutes per side. Use tongs to turn them carefully. The potatoes should be tender but still hold their shape.
   Look for Potato boats are golden brown and crisp on all sides.
   Tip Work in batches if needed to avoid overcrowding the skillet.

The potatoes are halved, scooped, and fried in garlic butter until golden and crisp. The bacon is cooked until crispy.

The kitchen smells of garlic and bacon. The potato shells are sturdy and hold their shape.

Fill and Melt

3. 3Fill with Cheese and Bacon
   Turn the potato boats cut side up. Sprinkle each boat generously with the grated cheddar cheese, then top with the crispy bacon bits. Press the filling gently with the back of a spoon to pack it in.
   Look for Each boat is piled high with cheese and bacon.
   Tip Use a generous hand with the cheese—it will melt and bind the filling.
4. 4Melt Until Bubbling
   Place the skillet in the preheated oven. Bake until the cheese is fully melted and bubbling, about 10 minutes. The edges of the cheese may brown slightly. The internal temperature of the bacon should reach 165°F (74°C) if checked. Let it rest for 3 minutes before slicing.
   Look for Cheese is bubbling and lightly browned at the edges.
   Safe temperature 165°F (74°C) internal temperature (steaks, chops and roasts)
   Tip Keep an eye on the oven—overbaking can dry out the potatoes.

The boats are piled high with cheddar and bacon, then baked until the cheese is bubbling and lightly browned. The filling is hot and gooey, with crispy bits of bacon throughout.

Finish and Serve

5. 5Top and Serve
   Remove the skillet from the oven. Let the potato boats cool for 2 minutes. Dollop each boat with a spoonful of sour cream and sprinkle with chopped chives. Serve hot, pulling apart a boat to show the stretchy cheese.
   Look for Sour cream and chives contrast beautifully with the hot, cheesy boats.
   Tip Serve immediately for the best texture and cheese pull.

The boats are topped with cool sour cream and fresh chives. When pulled apart, the cheese stretches and the potato shell is crisp. The contrast of hot and cold, crispy and creamy, is ready to serve.

Common mistakes

Avoid over-scooping the potatoes—leave at least 1/4 inch of flesh to keep the shells sturdy.

Do not overcrowd the skillet when frying, as this lowers the temperature and prevents crisping. Finally, do not overbake the boats, or the potatoes may dry out.

How to tell it’s done

The potato boats are done when the cheese is fully melted and bubbling, and the potato shells are deeply golden and crisp.

If using a thermometer, check that the bacon has reached an internal temperature of 165°F (74°C). Let the boats rest for 2 minutes before serving to allow the cheese to set slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest