This is a great way to get kids to eat vegetables. I make these with half mashed potato and half mashed sweet potato, but you could sneak a carrot in there as well. These baked potatoes are a great hiding place for veggies kids might not eat on their own.
4 baking potatoes
4 sweet potatoes
1 Tbsp. butter or margarine
1 Tbsp. milk
4 cloves of garlic (or 1/4 tsp. cinnamon and a pinch of cumin -- see below)
1/2 cup diced lean ham
salt and pepper
Roast garlic. Bake your potatoes, sweet and plain, as usual. Remove inside of sweet potatoes and puree with the roasted garlic. Remove inside of baking potatoes (keep the skins). Mash potatoes with butter and milk. Add sweet potato garlic mixture and diced ham. Mix well and put in baking potato skins, piling them high. Put in 350 degree oven for 15 minutes. Serve as is or with sour cream.
If you find you have more potato mixture than the skins can handle, don't worry. Just add a bit of beaten egg, milk, baking powder and flour to the excess and turn them into double potato pancakes for breakfast.
I love roasted garlic but many kids prefer this dish with a bit of cinnamon and cumin instead.
Vegetarians can take out the ham, and vegans can also replace the butter with 1/2 Tbsp. olive oil and substitute soy milk for cow milk.
You can replace the sweet potato portion of the recipe with pureed spinach (add some toasted slivered almonds or a little pesto too), or thick tomato confit (not juicy or your filling will turn to liquid,) sun-dried tomatoes and sauteed mushrooms.