With Easter on the horizon I’ve been adapting some of my favourite recipes into fun activities for you to try over the holidays with the little ones – with the expert assistance of my little helper we tried and tested jacket potato rabbits and they went down a treat! Healthy and fun these are a great way of getting children hands on in the kitchen, connecting with kinaesthetic learning and practicing key motor skills by cutting, grating, peeling and mashing. Added to this the fact that they’re thinking about the food they’re eating and how it gets onto their plates this is a great thing to try over the Easter break.
This recipe is served with a special butternut squash filling. This can be swapped for any alternative filling or just left as pure potato if preferred. Please also make sure children are supervised in the kitchen at all times; it’s really good for them to be involved and hands on but they need to be careful at the same time! I’ve used White Duke of York potatoes for this recipe, a fluffy variety perfect for baking, roasting and wedging. You can find them in our new Spring Hamper along with some of our other delicious produce, read all about it here.
Easter Bunny Jacket Potatoes
Cooking time: 1 1/2 hours
Serves 4
4 medium White Duke of York potatoes
Morghew rapeseed oil
40g grated cheddar
Filling
1 medium butternut squash (500g)
40g parmesan
Knob of butter
Splash of milk
Decoration
1 small cauliflower
2 carrots
A handful of raisins
A handful of chives
- Preheat the oven to 200˚C (180˚C fan, Gas Mark 6).
- Wash the potatoes and prick with a fork before brushing lightly with the oil. Bake in the oven for 1 hour, or until cooked through.
- Half the butternut squash, scoop out the seeds and bake in the oven for 45 minutes or until soft.
- Remove the squash from the oven and once cool enough to handle scoop out the flesh into a mixing bowl. Mix together with the parmesan, butter and milk and set aside.
- Cut the carrots in half lengthways and into 4-5cm lengths. Boil with the cauliflower to soften them but don’t overcook, you need them to be al dente and keep their shape.
- Once the potatoes are cooked remove from the oven and allow to cool a little. Scoop out the flesh with a spoon and add to the butternut squash mixture leaving the jacket potato skins.
- Once thoroughly combined refill the skins with the potato and squash mixture, sprinkle with grated cheddar and grill for a couple of minutes until they turn a golden brown.
- Remove the potatoes and start decorating your rabbits! Cut slits in the skin to poke the chive whiskers and raisin eyes into and keep them in place before pushing the carrot ears into the filling at the front and the cauliflower tail at the back.
- Serve with salad and enjoy!
Sam.