Veg-packed baked potatoes
- prep
- 10m cook
- Makes
Ingredients
- 4 baking potatoes (small)
- Handful of cauliflower
- Handful of broccoli
- 120ml hypoallergenic formula (4 scoops powder to 120ml cold water)
- 25g dairy-free margarine
- Ground pepper
- 50g dairy-free alternative to cheese, plus a little extra for garnish
- Handful of chives, finely chopped
Allergens: lactose
Method
- Pre-heat your oven (190°C / gas mark 5)
- Microwave your potatoes on full power until soft throughout (usually 6-8 minutes)
- Steam your cauliflower and broccoli until tender, then chop into pieces
- Transfer the potatoes onto a baking tray and place in the oven until the skins are golden (approx. 15—20 minutes)
- Once cool, scoop the potato out of the skins and mash in a bowl with the hypoallergenic formula, the dairy-free margarine and a pinch of pepper
- When your mix is nice and smooth, add in the cauliflower, broccoli, and dairy-free alternative to cheese. Now scoop back into the skins
- Sprinkle a little more of the dairy-free alternative to cheese on top and return to the oven till melted
- Sprinkle on your chives while they cool, then serve
More cow's milk protein weaning recipes
For allergens, always check ingredients list on the label of each product purchased for use in these recipes.
