Meet Ole Mr. Spud Face!

Decorated food? If it works, why not? Let's face it, getting kids to eat their vegetables is not always easy. We know children should be eating more of them, but how to get them to eat them? Make it friendly fare.

Del Monte® FreshCutª canned vegetables asked the experts -- more than 1,000 kids ages six to 12 across the country -- how they like to eat their veggies. One popular response was to let kids make their own creations. Thus, "Del Monte FreshCut's Spud Face" recipe was born!

Spud Face is delicious to eat as a vegetarian main course or side dish. Parents and kids alike may decorate Spud Face with favorite vegetables and then enjoy eating their creations.

SPUD FACE

Makes 6 servings

6 large (approx. 3/4 pound each) russet potatoes, unpeeled, scrubbed & dried
1 can (15.25 oz.) Sweet Peas, drained
1 can (14.5 oz.) Sliced Carrots, drained
1 can (8 oz.) Sliced Beets, drained
1 can (12 oz.) Whole Asparagus Spears, drained
1 can (15.25 oz.) Whole Kernel Corn, drained
1 can (13.5 oz.) Whole Leaf Spinach, drained

  1. Preheat oven to 400 degrees F.

  2. Prick potatoes with fork.

  3. Place directly on oven rack and bake in pre-heated oven for one hour or until potato is easily pierced with a knife.

  4. Transfer potatoes to ovenproof plates and set aside until cool enough to handle.

  5. Using a melon baller or other handy kitchen utensil, carve two holes in each potato for Spud Face's eyes. Pack the eyes with peas.

  6. Cut carrot slices in two and place above eyes for Spud Face's eyebrows.

  7. Poke a hole in the middle of the potato and stick an asparagus spear in for Spud Face's nose.

  8. Place a beet slice under the nose for the mouth.

  9. Form bunches of corn kernels at the top of the potato for hair.

  10. Form two bunches of spinach on either side of the potato for the ears.

  11. To re-heat, place back in oven for five minutes or in the microwave at medium-high for 60 seconds.

  12. Serve immediately.

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