Looking for a fun, hands-on activity that doubles as a healthy snack or a new dinner recipe for the little ones in your care? Baby stuffed red potatoes are the perfect pint-sized project for nannies and kids. They’re easy to prep, fun to fill, and just the right size for little hands to help with and enjoy eating.
You Will Need:
large pot with cover
bowl
spoon
knife
potato masher
15 x 10 x 1-inch baking pan
24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 large egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
What to Do:
1. Scrub potatoes, then place in a large saucepan and cover with water. Bring to a boil. Reduce heat and then cover and cook for 15-20 minutes or until tender. Drain.
2. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. I like using a measuring spoon to be accurate and gentle when scooping out the potatoes. You can cut thin slices from the bottom of the potatoes to level if necessary.
3. In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
4. Place in an ungreased 15 x 10 x 1-inch baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.
References:
Recipe by Taste of Home
Photo by Stephanie Felzenberg
bethebestnanny.com 
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