Twice Baked Potatoes
One of my favorite dinner memories as a kid was coming to the table and seeing my mother’s version of this delicious recipe. It’s one step beyond the plain old “baked potatoes with a pat of butter on the side” that we would typically eat and it was exciting to have a new twist on a dinner time staple!
I decided to give my recipe an even bigger nutritional boost by tossing in some broccoli florets (which my family loves), but feel free to substitute broccoli with peas, greens or any other veggie your little one digs. You can even defrost something you have in the freezer if you don’t feel like cutting up fresh.
With just a little more effort, you can turn you dinner from “mmm…potatoes” to “MMMMMM!!!….twice baked potatoes!”
Twice Baked Potatoes (Makes 4 Big Kid Servings)
2 Baked Potatoes
2 Tbsp Butter
2 Tbsp Sour Cream
1/2 Tsp Salt
2 Tbsp Milk
1/2 Cup Broccoli, cooked and chopped
1/4 Cup Cheddar Cheese
1. Preheat oven to 400 degrees. Bake potatoes for 1 hour.
2. Remove potatoes from the oven and let cool for 10 minutes.
3. Cut in half and scoop out potato flesh, leaving the skin intact.
4. Mash the potato flesh with the butter, sour cream, salt and milk. Fold in the broccoli and cheddar cheese.
5. Refill the potato skins with the mixture.
6. Place potatoes on a cookie sheet and bake for 10 minutes.
7. Serve.
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Tags: baby food, broccoli, butter, cheddar cheese, easy recipes, fast recipes, healthy recipes, idaho potatoes, milk, organic food, organic vegetables, potato recipes, potatoes, recipes for kids, salt, side dishes, sour cream, twice baked potatoes, vegetarian recipes, winter recipes
