Baby Twice-Baked Potatoes

I was inspired by a recipe I saw through the Baby Bullet Facebook page and I could not wait to make them for my daughter. Then I realized they would make great little dinner party appetizers or little sporting event snacks, etc.

What I also thought was that if I made these for adults, I would not blend the mixture as much and make it more chunky, use different cheese and be more adult-taste-bud-friendly. You know your audience and can adjust as you see fit.

Baby Twice-Baked Potatoes
Serving: 1 (12m old baby)

Ingredients

• 4 baby red potatoes
• 3 small stocks of already cooked broccoli
• 2 baby carrots
• 2 TBSP freshly shredded Asiago cheese (half for sprinkling before baking)
• 1/4 cup vegetable broth

Instructions

1. Preheat oven to 400F. Wash your potatoes, poke them, and put them on a baking sheet in the oven. Cook until tender.
2. Carefully cut in half and scoop out the middle. I stress carefully, because the skin might peel off. Don't panic, just keep going.
3. Put the scooped out middles, broccoli, baby carrots, vegetable broth, and 1/2 the cheese into a food processor (or bullet blender) and mix to a smooth consistency (for baby).
4. Refill the skins with the mixture and sprinkle the leftover cheese on top. Put back into over and bake until cooked through.
5. Let cool and serve.