Baked Potatoes with a Rainbow Topping

20150904_122459

Ingredients

1 Potato per person
Capsicum - diced
Carrot - grated
Celery - finely chopped
Beetroot - grated
Cheese - grated
Sour Cream

Method

Scrub your potatoes until cleaned, but don't peel them. Pre-heat your oven to 180 degrees C. Simple place the potatoes on the wire racks for about an hour until the skins are lovely and crisp. Taking the spuds out of the oven you simple place them in a bowl and slice open. Pop a serving of each vegetable, all piled on top of each other, on top of the steaming potato, finally topping with some cheese and sour cream if desired. This dish looks beautiful and so appealing with all the colour, it is sure to be a big hit.

 

Further thoughts .....

I have been doing a hot lunch for a group of grade 2 children, and this was our latest success. There is often a challenge to get some children to try different things. Children who at home are not exposed to a variety of foods, beyond white bread and vegemite, often struggle to believe they will like new things. This exercise has proved very successful and this particular meal was a big hit.

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