Share

St. Patrick’s Day, celebrated on March 17, honors Ireland’s patron saint.  Parades abound, the Guinness flows and everybody wears green. The Irish prepare some of their favorite foods that might include corned beef and cabbage, or colcannon, a hearty mash of potatoes and kale or cabbage.

In keeping with the spirit of this day, we have a kid-friendly recipe that heralds the glorious potato and the color green.  It’s both nutritious and tasty and if your potato’s big enough, it can stand alone as a vegetarian main dish. This dish makes a nourishing and satisfying meal, and your little chef will enjoy helping with the preparation.

*Sweet potatoes make a great alternative to your typical white Idaho spud. It may be more appealing to your child and is packed with Vitamin C and Vitamin A.

Chef Carla’s Spinach Baked Potatoes
(6-8 servings)

Ingredients
4 large potatoes, white or sweet, baked until fork-tender
1/2 cup  (8 tablespoons or 1 stick) melted butter
1/2 cup sour cream
1/2 cup to 1 cup warm milk
1/8 teaspoon nutmeg
1 cup cooked spinach (approx. 8 cups of fresh raw spinach)
2 cups grated cheddar cheese
Salt and pepper to taste

• Preheat the oven to 350 degrees F.
• Cut the baked potatoes in half lengthwise and scoop the flesh into a bowl (it’s easier if the potato is warm).
• Set aside the potato shells on a baking tray lined with foil.
• Mash the potato flesh with the melted butter, sour cream, enough warm milk to achieve a good consistency, and nutmeg.
• Squeeze out as much moisture from the cooked spinach as possible and fold it into the mashed potatoes.
• Mix in HALF of the grated cheese and taste for seasonings, adding salt and pepper if necessary,
• Spoon the prepared mixture into the potato shells, dividing it evenly.
• Scatter the remaining cheese on top.
• Bake for 15 minutes, or until the cheese on top is melted and lightly browned.

By: Carla Jolis, Director of Cooking for Gymtime, Early Learning Foundations and York Avenue Preschool