Twice Baked Potato Mice

Welcome to the July 19th edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. This week our mystery sale ingredient is: Potatoes. Ten pound bags are on sale at various produce stores this week for $1.50-$1.75… and, well: That’s a lot of mice!

This recipe is adapted from the Mom and Me Cookbook: Mr. 8 actually checked this book out of the library last week specifically so we could make the Potato Mice recipe he found while flipping through recipes there.

The original recipe used radish slices for ears and raisins for eyes, but we substituted cucumber slices and olives/blueberries and upped the cheese a little (mostly because he had such fun grating it that he didn’t want to stop!).

Mr . 8 was super excited about this project, and super pleased with the end result! I mean, seriously: How darn cute are these potato mice? (And how cute is he? 😉 )

Twice Baked Potato Mice

Ingredients

4 medium Idaho or russet potatoes
Canola oil
2 Tbsp butter
1/3 cup milk
3/4 cup grated cheese (we used mild cheddar)
sea salt
pepper
cherry tomatoes
cucumbers or radishes
olive, blueberries, or raisins
chives
green onions

Directions

Wash potatoes, pat dry, and prick with a fork. Place on rimmed baking sheet and brush all over with canola oil. Bake at 400 degrees until soft. (Ours took about 75 minutes.)

Let baked potatoes cool until easy to handle. Cut off the tops lengthwise and discard (or eat!). Scoop out the centers and add to a large bowl. Add butter, milk, 1/2 cup of cheese, salt, and pepper, then mash. Scoop mashed potato mixture evenly into potato skins, then top each with shredded cheese. Broil for about 10 minutes until nicely browned.

Slice cherry tomatoes in half. Attach a tomato nose to each potato mouse with a toothpick, then tuck pieces of chive behind each side for whiskers. Add green onion tails, then add your radish or cucumber ears and use blueberries, olive slices, or raisins for eyes, and you’re done with your unsqueakably cute creations!

Change it up

This easy, kid friendly recipe is very versatile — and naturally gluten free. We used cucumbers for ears because Mr. 8 hates radishes, and olives/blueberries for eyes because I didn’t have any raisins handy, but you could easily change these up with whatever veggies you have on hand or appeal to your own little ones.

Everyone here got a kick out the potato mice, which we enjoyed with corned beef, Caprese salad, and fruit — they’d make an adorable side dish to almost any dinner, or maybe as part of a Ratatouille movie night. 🙂 Enjoy!

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Twice Baked Potato Mice

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Course side, Side Dish

Total Time 1 hour hour 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 4 medium Idaho or russet potatoes
• Canola oil
• 2 Tbsp butter
• 1/3 cup milk
• 3/4 cup grated cheese we used mild cheddar
• sea salt
• pepper
• cherry tomatoes
• cucumbers or radishes
• olive blueberries, or raisins
• chives
• green onions

Instructions

• Wash potatoes, pat dry, and prick with a fork.
• Place on rimmed baking sheet and brush all over with canola oil.
• Bake at 400 degrees until soft. (Ours took about 75 minutes.)
• Let baked potatoes cool until easy to handle.
• Cut off the tops lengthwise and discard (or eat!).
• Scoop out the centers and add to a large bowl.
• Add butter, milk, 1/2 cup of cheese, salt, and pepper, then mash.
• Scoop mashed potato mixture evenly into potato skins, then top each with shredded cheese.
• Broil for about 10 minutes until nicely browned.
• Slice cherry tomatoes in half.
• Attach a tomato nose to each potato mouse with a toothpick, then tuck pieces of chive behind each side for whiskers.
• Add green onion tails, then add your radish or cucumber ears and use blueberries, olive slices, or raisins for eyes, and you're done with your unsqueakably cute creations!