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Cheesy stuffed potatoes with tomatoes and peas recipe

Cheesy stuffed potatoes with tomatoes and peas recipe

7 ratings

Just five ingredients go into this easy stuffed potatoes recipe for kids; you'll enjoy making them and, more importantly, kids will love eating them. If you have any spring onions or fresh herbs to use up, finely chop and add to the potato mixture with the cheese in step 2. See method

  • Serves 2
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 425 calories / serving
  • Vegetarian


For the potato crust

  • 2 baking potatoes
  • 1 tsp olive oil
  • 80g Tesco lighter mature Cheddar, grated
  • 150g frozen garden peas
  • 2 salad tomatoes, sliced
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 29%
  • Sugars

    8g 9%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 62.3g Protein 21.5g Fibre 9.6g


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Prick the potatoes with a fork, rub the skins with the oil and season. Bake for 1hr-1hr 15 mins until the skins are crisp and the flesh is tender when pressed. 
  2. Halve each potato lengthways, then carefully scoop out most of the flesh into a bowl leaving the skin intact. Mash with a fork then stir through ¾ of the cheese. Spoon the mixture back into the skins and top with the remaining cheese. Return to the oven for 15 minutes until melted and golden. 
  3. Meanwhile, boil the peas for 3-4 minutes. Serve the cheesy potatoes with the peas and sliced tomatoes.

See more Vegetarian recipes for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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