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Garden Stuffed Potato
Courtesy of WebMD

This recipe can work for kids of all ages, though an older child or adult should work the microwave and an adult would need to handle the broiler. Younger kids could chop the green onions with a plastic knife, mix the potato and sour cream mixture together with a fork, and stuff the potato halves. Kids 5 and up could use the cheese grater, too.

Ingredients:
Makes 4 servings

  • 2 large Russet baking potatoes
  • 1 to 2 green onions (the white and part of the green), finely chopped
  • 1/4 cup nonfat or lite sour cream
  • 1 tablespoon whipped butter or less-fat margarine
  • Black pepper to taste
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon Italian herb blend
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
  • 3 tablespoons shredded Parmesan cheese
  • 1 teaspoon minced garlic or 1/4 teaspoon garlic powder
  • 1 cup cooked, chopped broccoli florets
Microwave or oven-bake potatoes until tender (don't forget to stab with a fork a few times before cooking). Meanwhile, in a medium-sized bowl, mix together the remaining ingredients (except broccoli) with a fork.

If your child is old enough, have her carefully cut potatoes in half and scoop out the center, leaving about 1/2 inch of potato around the skin. Add the scooped-out potato and the broccoli pieces to the mixture in the bowl. Mix with fork, then spoon into potato halves.

Microwave each potato half on high for about 1 minute or broil (if your child is broiling, make sure to supervise) all the potato halves until lightly brown on top.

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