If your kids aren’t out of school yet, they will be starting their summers soon. Take advantage of the free time they will soon have by getting them involved in cooking! With these baked potato boulders, your kids can choose their own toppings and help with mixing the ingredients together.
We got this recipe from the Better Homes and Garden’s Junior Cookbook. Here’s how we made it:
Turn the oven to 400 degrees. Wash the potatoes and prick them with a fork, then place on a baking sheet lined with foil and cook for about an hour. Pull them out when the potatoes are tender when poked with a fork. While these are cooking, have your children pick their toppings and prepare them. When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the middle (leave about a 1-4 inch attached to the skins). Mash together the potato pulp with the cream cheese and milk. Then, mix in the ham and broccoli. Top with mozzarella and place back in the oven for 15-20 minutes.
Try letting your kids experiment with all different toppings. These baked potato boulders are perfect for a summer picnic! We packed ours in our bento containers with some fresh berries (complete with our nature picks) and broccoli for a nutritious lunch.