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Mommies- wanna try a GREAT recipe for your babies (7+ mths)?! Read on and you’ll find the ingredients and easy cooking instructions for Creamy Tuna Loaded Potato Skins.

I made this for Zoey (and some for myself, it was that good)!

Total preparation + cooking time: 10mins / 2 servings

Ingredients- 1 medium sweet potato (scrubbed, washed, pricked all around)3¼oz tinned tuna (in spring water)/ drain, 1 tbsp full fat cream cheese, pinch of ground black pepper, pinch of dried mixed herbs (optional)

Steps- Place the sweet potato in the microwave and cook on high for 6-7mins until tender to the touch. Once cooled (but warm enough to melt the cream cheese), cut the potato in half lengthways, scoop out the flesh and place in a bowl. Flake in the tuna and add the cream cheese, black pepper, and mixed herbs. Combine and mash all of the ingredients together while leaving some soft lumps. Serve warm.

The great thing about this recipe is that you can adapt it to your liking. Instead of microwaving the sweet potato, I baked it. I skipped the dry herbs and cream cheese but added some grated cheddar cheese on top.

This recipe was taken from the e-cookbook, Indian Supermeals: Baby & Toddler Cookbook.

If you love this recipe, you’ll love this book! I’m teaming up w/ Ahmed to give away FOUR of these e-cookbooks! To enter, please click here. Giveaway ends Nov 12th.

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