Cheese and Chive Stuffed Baby Potato Skins
These homemade baby food Cheese and Chive Stuffed Potato Skins packed full of veggies and make a delicious meal for baby led weaning.
Ingredients
- 12 Baby Potatoes
- 50 ml 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
- ¼ Teaspoon Nutmeg
- 100 g Cheddar Cheese Or your favourite vegan cheese for dairy free
- 100 ml 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.
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Recipe Notes & Tips
A quick and handy dish to keep in the freezer. These little skins can be reheated in an oven or microwave.