Wanting potatoes and not fried or cut in strips…we decided to bake some in the oven. And then, bake them in the oven….Again! Kids loved that idea!
Involve your small ones as you while in the kitchen. There are so many things they can do! They feel a sense of accomplishment and pride once they see what was created with their help! I’m always Thanking My Boys for the food they have prepared and cooked. “Look what you made!” always brings smiles on their faces and in their hearts. Big Hugs, too! <3
6 small to medium idaho potatoes
spray oil or enough oil to rub the skins
kosher salt for the skins
1/2 to 3/4 cup ranch dressing
1/2 to 3/4 cup milk
2 tablespoons minced onion
1/8 to 1/4 minced red pepper
1/4 minced pepperoni (squeeze with toweling to remove oils)
1/8 to 1/4 cup parmesan cheese, kids can measure…they love to! <3
1/4 ground pepper
1/8 to 1/4 salt
2-3 string cheese sticks, have your children pull the cheese apart. <3
your favorite toppings!
Preheat oven to 425 degrees
Scrub potatoes and pat dry.
Spray, or rub, with oil to lightly coat. Messy fun for your little ones! <3
Sprinkle with kosher salt.
Put on cookie sheet
Bake for 40-50 minutes. As always..my oven cooks different than yours. Adjust time accordingly. 😀
Once done..remove from pan.
Let cool and slice in half lengthwise
Scoop out inside of potatoes, leaving a little on sides and bottom.
I ended up with 2 1/2 cups potatoes from 6 small-medium potatoes.
Add milk and ranch dressing to scooped potatoes…starting with least amount.
Mash with potato masher….Children love this part too! <3
Add other ingredients. If to thick..add more milk. If too thin..add a little more parmesan cheese. My Boys like theirs a little thinner as they already have the thick potato texture from the boat.
Put mixture back in scooped potatoes. Bake in preheat oven at 350 degrees for 15-20 minutes. Again…check early and keep watching!
Top with cheese once out of the oven.
