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