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Kid-Friendly Stuffed Baked Potatoes, 3 wasy

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Ingredients Method

Ingredients
  

  • 6 Russet Potatoes
  • 1 Tbsp olive oil
  • 1 Tbsp kosher salt
For the Broccoli Cheese:
  • 1/2 cup shredded cheddar cheese
  • 1 cup steamed or roasted broccoli
  • 1 Tbsp grass-fed butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp sour cream optional
For the Black Bean Taco:
  • 1 cup rinsed black beans
  • 1/2 cup cojita cheese crumbled
  • 1 avocado
  • 1 tsp lime juice
  • 1 cooked corn on the cob kernels removed
  • 2 Tbsp salsa
  • pickled onions optional for kiddos
  • cilantro optional for kiddos
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp grass-fed butter
For the BBQ Chicken:
  • 4 boneless chicken breasts
  • 1 tsp avocado oil
  • 1 cup BBQ sauce + more for topping
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Worchestershire sauce
  • 1 tsp honey (only for kids over 1 year)
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup shredded cheddar cheese
  • green onions optional for kiddos
  • Ranch dressing optional for topping

Method
 

  1. Preheat oven to 450 degrees.
  2. With a knife, poke holes in several spots around the potato and then rub potatoes with oil and rub salt on the outside.
  3. Place directly on the oven rack and roast for45min to 1 hour until potatoes are tender.
  4. While potatoes cook, prep the stuffing ingredients.
  5. Broccoli Cheese-
    •  When potatoes are done, gently split open and add butter, salt and pepper to the inside and stir to combine.  Add in broccoli and cheese at this time and stir to combine.  Serve immediately.  Adjust salt and pepper if needed for taste.
  6. Black Bean Taco-
    •  Mash avocado with lime juice and half of the salt and pepper.
    •  Gently split open baked potato and sprinkle with the rest of the salt and pepper and add butter. Stir to combine.
    •  Stuff potato with black beans, cojita cheese, mashed avocado, salsa, corn, and top off with cilantro and pickled onions. Serve immediately.
  7. BBQ Chicken-
    •  Add oil to an instant pot on the sear featureand season chicken with 1/2 the salt and 1/2 the pepper on both sides.  Sear the chicken for a couple of minutes perside.
    •  Add bbq sauce, apple cider vinegar,Worcestershire sauce, honey, and remaining salt and pepper. Stir to combine andcoat chicken.
    •  Switch the instant pot from sear to pressurecook for 25 minutes.
    •  When chicken is done, shred with two forks.
    •  Gently split open potato and add bbq chickenwith some sauce, cheddar cheese, and green onions.  Drizzle ranch on top if desired.  Serve immediately.