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

These oven baked 3-ingredients stuffed baked potato boats are the kind of thing that vanish the second they hit the table. My dad used to request them every Easter, and even with a big ham and all the fancy sides, these simple little potatoes were always the first dish to disappear. They’re made with just russet potatoes, butter, and shredded cheddar, but the way the insides get whipped until fluffy and then baked again until the tops are golden and crisp makes them feel special. This is a straightforward, homey recipe you can throw together with pantry basics, but it still feels worthy of a holiday—or just a cozy Sunday dinner.

Serve these stuffed baked potato boats hot from the oven alongside a glazed ham, roast chicken, or even simple grilled sausages. A crisp green salad or steamed green beans balances the richness nicely, and a bowl of applesauce or a simple fruit salad adds a bit of brightness. For casual nights, they’re wonderful with burgers or meatloaf and a side of corn. If you’re feeding a crowd, arrange them on a foil-lined sheet pan and let everyone grab their own—no extra garnish needed, though a little black pepper on the table never hurts.

Servings: 6

6 medium russet potatoes, scrubbed and dried

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.

For picky eaters, you can keep the filling extra smooth by mashing very thoroughly and skipping the black pepper so there are no dark specks. If your crew likes a little more flavor but you still want to stick to the spirit of three main ingredients, you can use a flavored cheddar (like sharp white or smoked) or a salted butter for a different twist without adding extra items to your shopping list. To stretch the recipe for a bigger crowd, use slightly smaller potatoes and treat them more like hearty appetizers; they’ll bake a bit faster, so start checking them a few minutes early. If you need to make these ahead, you can fully stuff the potato boats, cover the pan tightly, and refrigerate for up to a day. When you’re ready to serve, add the final sprinkle of cheese and bake until heated through and golden, adding 5–10 extra minutes if baking from cold. For a softer skin (good for younger kids), wrap the whole potatoes in foil for the first bake; for a crispier skin, bake them directly on the rack and make sure they’re completely dry before they go in the oven. Food safety tips: Always let the potatoes cool just enough to handle but don’t leave cooked potatoes at room temperature for more than 2 hours, as bacteria can grow in that warm, starchy environment. If you’re baking ahead and reheating, cool the stuffed potatoes quickly, cover, and refrigerate promptly. Reheat leftovers to at least 165°F (74°C) and use them within 3–4 days. Discard any potatoes that have been left out at room temperature for an extended period, especially after a holiday meal when dishes tend to linger on the table.