Potato boats with mashed peas and fried onions

It is an amazingly delicious and cheap dish. Me and my mom devoured them in seconds and even licked our fingers clean. The best way to eat them is with your clean little hands when they are slightly cooled down. They are also the perfect dish on a snack table, because they are so good even whey they are cold. You can try different stuffings, for example beet stuffing, also bean, lentil or carrot stuffing. Try different colors and tastes. It is also a very filling food. It only took about 2-3 potato halves to get my screaming belly full.

When I was looking out for the recipes of stuffed potato halves they were almost always pre-boiled. I didn´t like the idea, because I was sure the taste will suffer. So I just pre-baked the raw potato halves instead. The result was just the way I wanted - succulent and very flavourful.

PS! I also tried out the beet stuffing and it was very tasty. And I fried the leftover scooped out potato pulps so I got 2 dishes at once :)

About 14 potato boats

  • 7 potatoes
  • 2-3 tsp barbecue spice (with salt in it)
  • a pinch of salt
  • 400 g frozen green peas
  • 2 onions
  • 2 gloves of garlic
  • a little bit of black pepper
  • 200 ml water
  • 1 tsp vegetable stock powder or some salt to taste
  • 1 tsp soy sauce
  • 1 tsp balsamic vinegar
  • fresh dill
  • (soy mayonnaise or vegan ranch dressing for serving)

Heat up the oven to 200 C. In the meantime wash and peel the potatoes, cut them in halves (lengthwise) and carefully scoop out pulp, leaving shells intact (I used a little knife). You can use the leftover pulps in some other dish or fry them like I did. Put the potato halves on a baking tray, add a little bit of oil, barbecue spice and salt to every potato and rub them in. Bake the potatoes for 35 minutes at 200 C.

In the meantime you can prepare the mashed peas with fried onions. Heat up the pan and pour in 3-4 tbsp of oil. Add the chopped onions and fry them until slightly golden brown. Add chopped garlic, stir and add frozen peas. Pour in 200 ml of water, add vegetable stock powder and pepper. Stir and let it boil at high heat for 10 minutes. When the peas are soft, pour them into the bowl, add soy sauce and balsamic vinegar and mash it all together.

When the potatoes are soft take them out of the oven, add 1 tbsp of mashed peas into every potato halve and put the boats back to the oven for 10 minutes. Serve with fresh dill and soy mayonnaise or vegan ranch dressing.