Green + Delish For St. Patty’s Day
I just love finding ways to involve my little ones in every holiday that pops up. Children have a way of making everything seem so much more exciting! I asked Kate Homes of Carried Away Chefs for her favorite St. Patty’s Day recipe.
St- Patty’s Day Twice Baked Potatoes
St Patty’s Day is a mom’s favorite holiday. For many, it is one of the only days kids will actually revel in eating ‘green’ food. Let’s take advantage of the enthusiasm to give an extra dose of tasty green vegetables… who knows… maybe they’ll like these broccoli twice baked potatoes so much they’ll be asking for them year round!
2 Russet Potatoes
1 cup broccoli florets
1 cup spinach leaves
1 T minced chives, plus more for topping
1/2 cup 2% greek yogurt, plus more for topping
1 cup shredded cheddar cheese, divided in half
1 cup diced corned beef, divided in half (optional)
Wrap each potato in tin foil and bake at 400 °f for 45 minutes or until cooked through. Let cool, slice in half lengthwise. While the potatoes are baking, set up a steamer basket and steam the broccoli 7 min on high, add the spinach to the steamer and steam 1 more minute. Puree in a food processor until smooth with 2 T water and ½ tsp salt.
You can have the potatoes cooked and cooled, green puree made and all the other ingredients prepped at this point, then invite the kids to help you assemble. Give each child his or her own bowl, and a half a potato. They can scoop the inside of the potato out and leave the skin intact. Have each child mash their potato with ¼ of the broccoli puree, yogurt, shredded cheese and corned beef and a pinch of salt (to taste). Refill the potato skins with the mixture. Place all potato halves on a baking sheet and bake 25 min or until heated through. If you can’t fit all the potato mixture you can fill ceramic ramekins to bake the rest. Serve with the extra grated cheese, corned beef, chives and greek yogurt.