These cute jacket potatoes are perfect for kids’ dinners and contain hidden veg like butterbut squash for extra goodness.
Ingredients
- For the
- jacket potatoes:
- 4 medium baking potatoes
- Vegetable oil
- 300g or ½ medium butternut squash
- 40g (1½oz) butter
- 40g (1½oz) fresh grated Parmesan cheese
- 1tsp Dijon mustard (optional, not suitable for babies)
- 2tbsp milk
- 40g (1½oz) grated cheddar cheese
- For
- Rudolph's
- decoration:
- Cherry tomatoes
- Twirly crisps
- Peas for eyes
- Salt and pepper (optional, not suitable for babies under 1)
Method
Preheat the oven to 190ºC/375ºF/gas mark 5. Prick the potatoes in several places, place on a baking tray and brush all over with the oil. Bake for 75 mins or until they feel soft when pressed.
Cut a medium butternut squash in half, scoop out the seeds and brush with a knob of melted butter. Bake in the oven for about 40 mins or until tender.
When they are cool enough to handle, cut the tops off the baked potatoes and scoop out the flesh. Scoop out the flesh of the cooked butternut squash and mash together with the baked-potato flesh, Parmesan, mustard, milk and butter. Season with a little salt and pepper.
Put the mixture back into the potato shells, cover with the grated Cheddar and cook under a preheated grill until golden.
Add twirly crisps for antlers, peas for eyes and a cherry tomato for the nose.
Top tip for making Annabel Karmel’s Rudolph potato
For a quick jacket potato, microwave on high for five minutes, then bake for about 20 mins at 225°C until the skin is crispy.
