My dad used to request these every Easter. Simple ingredients but they disappear faster than anything else on the table.

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and to match the classic holiday-pan look.

Prick each scrubbed, dried potato several times all over with a fork. Place the potatoes directly on the oven rack or on the foil-lined baking sheet and bake for 50–60 minutes, or until the skins feel crisp and a fork slides easily into the centers.
Remove the potatoes from the oven and place them on the foil-lined baking sheet if they aren’t already there. Let them cool just until they’re safe to handle, about 10–15 minutes. Leave the oven on.

Using a sharp knife, slice each potato in half lengthwise so you have long “boats.” With a small spoon, gently scoop the fluffy centers into a mixing bowl, leaving a thin layer of potato attached to the skin so the shells stay sturdy. Arrange the empty potato shells back on the foil-lined sheet, cut side up.

To the bowl with the scooped potato, add the butter pieces, 1 cup of the shredded cheddar cheese, and salt and pepper if using. While the potatoes are still warm, mash and whip the mixture with a potato masher or a sturdy fork until it’s smooth, fluffy, and well combined. Taste and adjust seasoning if needed.

Spoon the whipped potato mixture back into the potato shells, mounding it slightly so each half looks like a little overstuffed boat. Try to divide the filling as evenly as you can so they bake uniformly.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the tops of the filled potato boats, making sure each one gets a little cheese for a nice golden crust.

Return the baking sheet to the 400°F (200°C) oven and bake for 15–20 minutes, or until the tops are puffed, the cheese is melted and bubbly, and the edges are lightly crisp and golden. If you like extra color, you can move the pan to the top rack for the last few minutes.

Let the stuffed potato boats rest on the sheet pan for 5 minutes before serving so the filling can set slightly. Serve warm right from the foil-lined pan so everyone can grab one—just like they disappear at holiday dinners.

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