https://www.mybump2baby.com/wp-content/uploads/2018/07/Baby-Weaning-Ricotta-and-bean-stuffed-jackets-recipe.jpg 2034 1990 Carla Lett https://www.mybump2baby.com/wp-content/uploads/2016/10/mybump2babyheader-300x79.png Carla Lett2018-07-23 17:53:272018-09-12 14:54:33Baby weaning Ricotta and bean stuffed jackets recipe
A fun twist on a baked potato, these stuffed jacket potatoes are really easy for your baby to pick up and eat themselves. This recipe is per potato and can easily be increased for however many children you want to feed.
This recipe makes use of the wonderful BabyLed Spreads product range of healthy food for toddlers and babies:
1 small potato
1x jar of BabyLed Spreads, ricotta and bean flavour
1 tsp unsalted butter
1 tbsp milk
1 tbsp cooked peas
1 tbsp sweetcorn
A drizzle of olive oil
Black pepper to taste
Preheat the oven to 210°c.
Wash the potato and prick several times with a fork. Rub with the olive oil, place on a baking tray and put in the oven.
After 10 minutes, turn the oven down to 170°c and bake for a further 45 minutes.
Once the potato is crispy on the outside and soft on the inside cut it in half and scoop out the middle.
Return the skins to the oven at 200°c to crisp up while you prepare the potato filling.
In a bowl, mash the potato with the BabyLed Spread, butter, milk and black pepper.
Stir through the peas and sweetcorn then put the filling back inside the potato skins.
Return to the oven for a further 10 minutes, until golden on top.
Serve and enjoy!
More information on the BabyLed Spread product range can be found here: