When I saw these cute little mice in a children’s cookbook (Mom and Me Cookbook), I knew I had to make them. I served them along side lamb steaks one night for dinner. Not only are they cute, but they sure are tasty!
The kids reaction? My 4 year old was totally shocked and started giggling after realizing I wasn’t joking when earlier in the day I told him we were eating mice for dinner. He loved them. My 1 year old just picked at his. Overall, it was an easy and fun way to turn a twice baked potato into something exciting on the dinner plate.
Recipe: Potato Mice
- 4 medium sized baking potatoes
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 2 Cherry (or Grape) tomatoes, halved
- Radishes, sliced
- Olives (sliced) OR raisins
- Green onions
- Preheat oven to 400.
- Wash, dry, and prick the potatoes with a fork. Then rub them with the olive oil and place them on a baking sheet. Bake for about 1 hour or until they are soft enough that a fork can easily prick it. Let them cool.
- Cut the top off each potato and scoop out the insides and transfer to a bowl. (Don’t make your shells too thin or they will collapse.)
- Mash the scooped potato with the butter, milk, and most of the cheese (leave some for the topping). Spoon the filling back into each shell. Top with remaining cheese. Back into the oven they go to broil until the cheesy tops are nice and toasty! Take them out and start your decorating!
- Eyes: olives or raisins
Nose: tomato (use toothpick to hold in place)
Tail: green onion
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 4