Cooking for kids can be downright CRAZY, not to mention when it’s Superbowl Party time! So I did something even CRAZIER. I enlisted them into my kitchen. Now my food making team is as ready and tough as the football teams we are going to watch this weekend. Less stress for me, and more fun for the kids! They love it!
We’re talking “cooking with kids” instead of “for the kids”.
You might find this a smart move, but it didn’t come from me. After my daughter got downright tired of me complaining about how much cooking I do earlier this week, she got out her Junior Chef cookbook from Paragon Publishing Junior Chef Cookbook and found this great recipe for potato skins.
I had no idea she planned to do it right then and there.
With some items for dinner already started, I was happy for the help. Her baby sister would soon be ready to eat and I thought these little fancy twice baked, already mashed, potatoes would work.
And it did work. These skins were actually an amazing success! These delicious little bundles could working for a party, a lunch box with a microwave near by, or for football Sundays. Here in Steeler Country you always have to be prepared for game day. Great Pittsburgh football food is a must.
The best part of this easy to prepare food is that it help meal planning. Mom, Dad, kiddo and baby all loved them. One kid makes them, and everyone gets to eat.
Here is what you’ll need:
4 large Potatoes (we used red, and they even worked fine.)
1/2 stick butter (we used Earth Balance)
4 oz. thin sliced ham, turkey or chicken
Salt and Pepper (to taste)
4 oz cheese optional
Recipe: (for safety a grown up is needed for oven work, piercing with fork and cutting)
- Preheat oven to 400 degrees F/200 degrees C/gas mark 6.
- Prick potatoes with a fork and place on a baking sheet.
- Bake in the oven for 60 minutes, until they are soft inside and the skins crisp.
- Remove from oven and cut potatoes in half once cool
- Scoop out the soft insides into a mixing bowl. Don’t damage the skins.
- Mash the potatoes and add butter, salt and pepper.
- Place the skins on a baking sheet.
- Lay a thin layer of meat of choice on the bottom of each shell.
- Spoon the mashed potato mixture on top to fill the shell.
- Grate the cheese and sprinkle on top.
- Place them back in the oven and cook for 15 minutes more until the tops are golden brown.
- Serve and Enjoy!
Despite the time it took to bake the potatoes, and the curtains I have to replace due to extensive butter splatter (I’m not kidding), this recipe is a winner.
Feeding Baby: How Do I Feed My Baby Solids?
Everyone loved these Potato skins, and baby could pick up little potato balls I molded myself from the potato mash. Baby found them easy to smash even without teeth!
Most importantly, make sure this texture is right for your baby. Always adjust the potato mash to what is right, even if you have to puree it in a food processor and a little milk, etc. Safety First!
Easy to make into balls, and no lumps. This is my “Potato Rainbow” for baby.
My little one had a fun time with the potato rainbow which ended up being a great fine motor task for my baby who is obsessed with using her pinch to pick up everything these days! When I use this for football Sunday, she will enjoy herself as much as all of us adults chowing down on ribs!
Mindful Meal Planning for the Whole Family
The whole family loved them! And what pride my “junior chef” experienced after they were all eaten. She could not believe that she cooked something for baby, as well as a food the rest of the family enjoyed as well. Who said a little mindful meal planning for our football parties wasn’t possible? Now I have proved that it is!
Heck, that’s mom’s job, right?
Thankfully, not anymore.
This recipe was a happy accident for us. As for my immediate meal planning, these are going down in history this Super Bowl Sunday with a big side of baby back ribs! This is one Superbowl party food that kids can cook! Enjoy!