Baked Potato Boats(NO-COOK)

WHY YOU'LL LOVE THIS? (Highlights)

• Crispy outside, soft cheesy inside

• Fun scooping and filling activity

• Easy oven-baked recipe

• Great way to reuse leftover potatoes

• Builds kitchen confidence in kids

• Medium potatoes: 4

• Olive oil: 1 tbsp

• Salt: ½ tsp, Black pepper: a pinch

• Butter: 1 tbsp

• Shredded cheese (cheddar / mozzarella): ½ cup

• Sweet corn or peas (optional): ¼ cup

• Optional toppings: chives, ketchup swirl, grated carrot

• Baking tray

• Fork

• Knife

• Spoon

• Mixing bowl

• Oven mitts

Make-Ahead & Storage

• Store in fridge for up to 2 days

• Reheat in oven for 5–7 minutes

• Unfilled potato shells can be frozen

SAFETY & HYGIENE (Precautionary Block)

• Wear apron & Wash potatoes before use

• Adult supervision for oven & knife

• Tie hair / wear a cap

• Handle hot tray carefully

• Clean counter & knife after use

HOW TO ASSEMBLE (Step by Step Guide)

Step 1 — Bake the Potatoes

Action: Wash potatoes, prick with fork, rub with oil, and bake until soft.

Step 2 — Scoop & Mash

Action: Cut in half, scoop centers, mash with butter, salt, and pepper.

Step 3 — Add Cheese & Fill

Action: Mix cheese and veggies into mash and refill potato shells.

Step 4 — Bake Again

Action: Bake until cheese melts and turns golden.

Step 5 — Serve & Enjoy

Action: Add toppings and serve warm.