Potato Mice

From 1 year • Makes 4 baked potatoes • Not suitable for freezing

A great recipe for turning a baked potato into a delicious mouth watering treat. Butternut squash is very rich in Vitamin A which is important for healthy skin, eyesight and fighting infection. Alternatively, simply scoop out the potato flesh and mash it together with a little buttermilk and cheese, season to taste and pile it back into the potato shells.

Ingredients

4 medium baking potatoes (approx 225g each)
A little vegetable oil
1/2 medium butternut squash (approx 300g)
40g Rachel’s Organic butter
40g fresh grated parmesan cheese
1tsp Dijon mustard
2tbsp Rachel’s Organic whole milk
40g grated Cheddar cheese

Decoration

Cherry tomatoes
Radishes
Raisins
Chives
Cherry tomatoes
Spring onions

Method

Pre-heat the oven to 190C/375F.

Prick the potatoes in several places, place on a baking tray and brush all over with the oil. Bake in the pre-heated oven for 1 to 11/4 hours or until the potatoes feel soft when pressed.

Cut a medium butternut squash in half, scoop out the seeds and brush with a knob of melted butter and bake in the oven for about 40 minutes or until tender.

When 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, mustard, parmesan, 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 pre-heated grill for a few minutes until golden.

Make a nose and whiskers with a cherry tomato held in place with a cocktail stick and chives tucked behind and finish off with raisin eyes, radish ears and spring onion tails.