Cheesy Tofu Potato

PREPARATION TIME
5 mins

COOKING TIME
60 mins

AGE GROUP
8 – 10 months

INGREDIENTS
1 medium baking potato
1/3 cup of silken tofu
1 tablespoon of milk
1 small pinch of freshly ground black pepper
¾ cup of grated Cheddar cheese

METHOD
1. Pre-heat the oven to 180C (350F)

2. Prick the skin of the potato in several places with a fork and put it in the oven to bake for about 1 hour, or until soft.

3. In a small bowl, beat the tofu with a hand whisk or electric mixer until creamy.

4. When the potato is done, cut it in half then scoop out the flesh and add it to the tofu with the milk and black pepper and beat everything together well. (Reserve the potato skins.)

5. Mix in all except 1 tablespoon of the cheese, put the mixture back into the skins, and sprinkle over the tablespoon of cheese.

6. Put the filled potato halves onto a baking tray and bake for about 5 minutes to melt the cheese.

7. Puree the potatoes and skins if baby is not ready for chewing.

HANDY HINTS

Yum