Marinara Meatballs in Potato Boats

1. Gather all ingredients and equipment.
2. To make potato boat from frozen half shells, heat in convection oven at 425°F (218°C) for 6-8 minutes turning once for uniform cooking. Cook from frozen state using recommended time and temperature according to manufacturers’ instructions.
3. Heat chili marinara and meatballs together in a pot and hold at 140°F (60°C). Set aside.
4. To assemble, place meat ball (1 1 oz meatball per half shell) and lay marinara sauce (30ml / 1Tbsp per half shell) to cover, then add grated parmesan cheese (1 tsp per half shell) and garnish with chopped fresh parsley (1 tsp per half shell).

Pro tip: To make potato boat from fresh potatoes:

1. Slice the russets in half lengthwise, immediately place them into a medium-sized pot with water and salt. Bring the pot to a boil over high heat. Cook the potatoes until they are just fork tender. About 15 minutes. Drain the potatoes and allow them to cool slightly.
2. Carefully spoon some of the flesh out of the potatoes and reserve for another use. Drizzle the potato shells with the olive oil on a baking sheet. Bake the potato shells for 15 minutes or until they are golden brown and crispy. Remove from the oven and set aside until ready to use.