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Baby Led Feeding | Recipes | Meals & Courses | Dinner | Cheese and Chive Stuffed Baby Potato Skins

Cheese and Chive Stuffed Baby Potato Skins

Recipe By Aileen Cox Blundell

Cheese and Chive Stuffed Baby Potato Skins Baby Led Feeding

There is actually nothing more tasty in my opinion than a potato (can you tell I’m Irish?) and it is a perfect food to first give your little one. A baby potato makes a great finger food and is easy for them to hold. When filled with vegetables, it becomes a perfect little meal. I have served these for both dinner with some diced chicken, spiced baked beans or as a tea-time snack just as they are.

These little babes are yummy even with the vegan and dairy free substitutions. Enjoy!

Cheese and Chive Stuffed Baby Potato Skins with Vegan and Dairy Free options. This easy recipe makes and excellent appetizer for your St. Patrick's Day party and are the perfect finger food for baby led weaning. Broccoli is hidden inside these little bites, so even the picky eater will enjoy this healthy snack. #vegan #dairyfree #stpatricksday #irishrecipe #fingerfood #babyledweaning #babyledfeeding #pickyeater #potatorecipe

Cheese and Chive Stuffed Baby Potato Skins

Prep time

40 minutes

Cook time

30 minutes

Servings

24 Portions

Freeze me BLW Friendly Vegetarian Lunchbox Quick

from 1 reviews

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Ingredients

12 Baby Potatoes
50ml Milk (Choose from Cow, Soy or Almond)
1 Tablespoon Unsalted Butter (Or olive oil for dairy free)
2 Shallots
1 Cup Broccoli Steamed and chopped finely
12 Chives
1/4 Teaspoon Nutmeg
100g Cheddar Cheese (Or your favourite vegan cheese for dairy free)
100ml Sour Cream (substitute with natural vegan yogurt)

Method

  1. Heat oven to 200°C
  2. Prick the baby potatoes before placing on an oven tray and baking for approx 40 minutes (or until soft).
  3. Allow the cooked potatoes to cool fully. Then cut them in half long ways and scoop out the soft potato into a bowl leaving the skins aside for later.
  4. Add your chosen milk and butter/olive oil to your potato and mash until it is lovely and smooth.
  5. Finely chop your shallots and add to the potato mix, then stir in your cooked broccoli, sour cream/soy natural yogurt, nutmeg and chives and stir until everything is full combined.
  6. Spoon your filling into each of your baby potato skins and lay each one on a baking tray.
  7. Sprinkle each one with a little cheese and bake for 25-30 minutes until golden.

Recipe Notes

A quick and handy dish to keep in the freezer. These little skins can be reheated in an oven or microwave.

Baby Finger Foods BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Cheese Recipes Dinner Egg Free Freezer Friendly Recipes Gluten Free Lunchbox Winners Nut Free Potato Recipes Quick and Easy Recipes Vegetable Recipes Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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Leave a comment:


Hannah Jeffery
3.21.2017

These are so cute! I have half left though, will they be ok if I put in fridge until tomorrow?

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