Cheese and Chive Stuffed Baby Potato Skins

Name: Cheese and Chive Stuffed Baby Potato Skins
Prep time: PT40 minutes
Cook time: PT30 minutes
Total time: 70 min
Yield: 24 Portions

Recipe By

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

Prep time

40 minutes

Cook time

30 minutes

Servings

24 Portions

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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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

Heat oven to 200°C
Prick the baby potatoes before placing on an oven tray and baking for approx 40 minutes (or until soft).
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.
Add your chosen milk and butter/olive oil to your potato and mash until it is lovely and smooth.
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.
Spoon your filling into each of your baby potato skins and lay each one on a baking tray.
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.

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