Baked Bean Boats

Children can be very fussy eaters. They want anything as food except what is nutritious. Baked Bean Boats are both fun and nutritious. Serve with extra salad for a great lunch. Add some cooked chicken as well to make a filling dinner.
Check out the notes at the bottom for ways that this will work for adults and children alike.

Serves 1

Ingredients

  • One small baked potato
  • 3-4 tablespoons baked beans
  • 50g/2oz grated cheese
  • One large carrot or one celery stick
  • Lettuce leaves

Method

  1. Choose a potato to match the age and appetite of the children. Bake until cooked. The easiest way is to prepare one the day before when the oven is already in use. The alternative approach is to cook in the microwave.
  2. Halve the potato then scoop the flesh out into a small bowl. Mash coarsely.
  3. Put the potato skins under a pre-heated grill to crisp them a little.
  4. Heat sufficient baked beans to half fill each of the potato skins. Divide them between the two skins.
  5. Spoon the mashed potato over the beans then top with a little cheese. Put back under the grill to melt the cheese. It should be soft rather than browned.
  6. Cut two sticks of carrot or celery that are approximately 10cm/4inches long and two of around 1cm/½inch. Make a small cut at one end of each.
  7. Trim two leaves of lettuce into triangles that are slightly larger than the carrot or celery. Catch the long side of the lettuce in the cut at the top of the longer piece of vegetable. Push that into the front of the Baked Bean Boat, being careful to trap the bottom of the lettuce as you do.
  8. Repeat with the smaller vegetable piece so that the sail stands up.
  9. Serve Baked Bean Boats with a little extra salad and see what the kids make of them.

Notes

Adults can be big kids at heart so they might want a potato served in this way. The alternative way is to just omit the decoration because the serving method is a delicious alternative to the average baked potato. Just use larger potatoes when it is for an adult.

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