Tuesday, March 22, 2011

March 22 Chop Chop Potatoes

Continuing with our rave reviews of Chop Chop Magazine, we bring you Twice Baked Potatoes. Did you know potatoes have more potassium than bananas? And they are so easy to store and fix.

  • 2 Idaho Potatoes
  • 1/4 cup low-fat ricotta cheese
  • 1/4 cup low-fat milk
  • 1/4 cup cheddar cheese, shredded
  • pinch salt
Preheat oven to 450°F. Scrub and poke small holes in the potatoes. Bake for 40 minutes or until tender. Cool for 20 minutes or until cool enough to handle. Cut each potato in half and scoop out the insides. Place insides in a  medium bowl and add remaining ingredients. Stir to mix. Once mixed add mixture back to potatoes. Place on baking sheets and bake for 20 minutes or until heated through. 

We had a guest helper today, Audrey's cousin, Chloe.

Chloe's Tasks:
  1. Scoop out cooked potatoes
  2. Add ingredients, stir
  3. Put potato mixture back into skins
Mom's Tasks:
  1. Bake potatoes
  2. Cut in half
  3. Bake again
This was an easy, albeit long, recipe to make. Audrey enjoyed baked potato for the first time. I am not certain if it was because of the recipe or that all her family members were eating and enjoying it.

1 comment:

  1. This sounds so good! I will have to try it with my 11 month old, she has yet to acquire a taste for cheese but loves potatoes!

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