Annabel Karmel’s Rudolph Baked Potato

A recipe from my colleague Annabel Karmel. Children eat with their eyes so why not get creative and decorate their dinner with a festive makeover!? Transform a simple baked potato to look like Santa’s ultimate helper with a cherry tomato for the nose and pretzels for antlers. And just like magic, Rudolph is ready to go ho ho ho! Shhhh – this dish even includes hidden broccoli for a nutritious boost. 

Annabel Karmel’s Rudolph Baked Potatoes

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Servings 2
Calories 100 kcal


  • 2 baking potatoes
  • 50 g broccoli florets
  • A knob of butter
  • 2 tbsp milk
  • 25 g mature cheddar cheese grated
  • 20 g cooked turkey finely diced
  • For decoration:
  • 2 cherry tomatoes
  • Large pretzels
  • Cocktail sticks
  • Cake décor edible eyes


  • Preheat the oven to 180C Fan. Prick the potatoes and bake in the oven for 45 minutes.
  • Cut a hole at the top of the potatoes. Remove the top and scoop out most of the potato. Mash the scooped out potato in a bowl with the butter and the milk.
  • Cook the broccoli in boiling water for 3 minutes. Drain and finely chop. Add to the potato with the cheese and turkey, mix well and season to taste. Spoon back into the potato shells.
  • To decorate, break the pretzels into pieces and insert into the potato to make the antlers. Insert a cocktail stick into a tomato. Add to the potato to make the nose. Finish off by adding the edible eyes.
  • *Be careful to remove the cocktail sticks before little ones tuck in.


Nutrition per portion: 100kcal, 7.6g fat
Allergens: Milk
Age suitability: 12 months+
Keyword rudolph baked potato

For lots more inspiration from Annabel, read her guest blog all about fun foods for Christmas.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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