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Recipe: Jacket potatoes

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As well as trying the fillings suggested below, you could also serve these (mashed and without the skin for the baby) with baked beans (reduced sugar and salt variety), which can be lightly mashed up for the baby, or diced red pepper, then add a sprinkling of grated cheese.

From 8-9 months
Makes 2 servings (for 1 baby and 1 toddler) Unsuitable for freezing

2 potatoes, unpeeled, one small, one medium-sized

Baking in the oven

Pre-heat the oven to 190°C/170° Fan/Gas Mark 5

Pop the potatoes into the pre-heated oven, remembering to prick them all over with a fork to allow the steam to escape, and cook for about 11/4 hours or until tender.


Try these fillings:

Cheese and ham

2-3 tbsp mild Cheddar cheese, grated
1 slice good-quality ham, finely chopped

  • Pre-heat the grill on a high setting. When the potatoes are ready, cut them open, scoop out the insides and mix with the cheese.
  • Put half the potato and cheese mixture into a bowl for the baby. (It will need to cool down before you feed him.)
  • Add the ham to the remaining mixture, then spoon it back into
    2-3 potato skins for your toddler. Pop under the grill for a few minutes to crisp up the top.

Tuna and sweetcorn

1 x 200g (7oz) can of tuna in spring water, drained
1/2 x 200g (7oz) can of sweetcorn, drained and warmed through
1 tsp unsalted butter splash of full-fat milk

  • Place the tuna in a bowl, then add the sweetcorn.
  • Scoop the insides of the potatoes into the bowl, add the butter and milk, then mash with the back of a fork. Mix with the tuna and sweetcorn. (Make sure the baby's portion is mashed well to avoid the risk of him choking on the sweetocorn.)
  • Divide the mixture into two, setting the baby's portion aside to cool and spooning the rest of the mixture into 2-3 potato skins for the toddler. (A dollop of ketchup on the side with this is popular with many toddlers.)

Creamy spinach and cheese

2 cubes or 50g (2oz) frozen chopped spinach
2-3 tbsp mild Cheddar cheese, grated
1 tsp unsalted butter
1 tbsp crème fraîche

  • Pre-heat the grill on a high setting. Cook the spinach according to the instructions on the packet, then mix with the cheese in a bowl.
  • Scoop the insides of the potatoes into the bowl, add the butter and crème fraîche and mash with the back of a fork.
  • Put half aside for the baby and leave to cool, then spoon the rest of the mixture back into 2-3 potato skins (for the toddler) and pop them under the grill for a few minutes to crisp up the top.

From The Gina Ford Baby & Toddler Cook Book.

 

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