According to Sherry Goode, from North Syracuse, New York, her children refused to eat just about every vegetable but corn. She'd tried cheese sauces and casseroles, but nothing worked. Knowing that her kids liked twice-baked potatoes, she thought, why not blend up some assorted vegetables and whip them into the filling? "It worked like a charm," she recalls. "They got their twice-baked potatoes without ever knowing they were also getting carrots, peas, green beans, and broccoli too."
What you'll need
- 4 medium or large freshly baked potatoes
- Milk (for whipping the potatoes)
- 1 small bag frozen mixed vegetables, thawed
- 4 tablespoons butter or margarine
- 1/4 cup grated Parmesan or Romano cheese
- Paprika (optional)
Notes:
Serves 8
How to make it
- Cut the baked potatoes in half lengthwise and scoop out the insides, leaving the shells intact. In a mixing bowl, beat the potato with enough milk to make it creamy.
- Chop the vegetables in a food processor until very fine. Add the chopped vegetables, butter, and cheese to the potato and beat with an electric mixer until fluffy. Spoon the potato mixture back into the shells and sprinkle the tops with paprika, if desired.
- Return the potatoes to the oven and bake at 400° F for 10 minutes or until the tops are golden brown.
