Raw, but in a brunoise or really fine dice - the smaller pieces allow for them cook through on the rebake while keeping some of the texture. About 1/2 cup to full cup of each, depending on what I have on hand, for three, largish potatoes. I’ve also added sausage to the mix, precooked, for a little heft.

What I really like about potato boats is they are malleable to what you have in the kitchen. Int he past I’ve added broccoli, asparagus, chard, cheese, etc. For me, the only must have in all PBs is celery.

I’ve never heard of a “potato boat.” Are the veggies raw or sauteed? Sounds yummy.