Spooky Skull Potatoes: A Fun and Festive Dish to Share

Spooky Skull Potatoes are a delightful Halloween twist on a classic comfort food, perfect for sharing.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 potatoes

Course: Appetizers

Cuisine: Halloween

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 pieces russet potatoes Perfectly starchy, they hold their shape well when hollowed out.
2 tablespoons olive oil Adds a rich flavor and helps the skulls crisp up beautifully.
to taste salt A must for seasoning, enhancing the natural potato taste.
to taste black pepper A sprinkle adds just the right kick to the mix.
to taste garlic powder Gives a delightful savory note that everyone will love.

For the Filling

1 cup shredded cheddar cheese Melts wonderfully, creating a cheesy core that makes every bite delightful.
1/2 cup sour cream Adds creaminess and a tangy contrast to the seasoned potatoes.
to taste chives A fresh garnish that brings a pop of color and mild onion flavor.

For Fun Decoration

to taste black olives Perfect for creating spooky eyes that bring your skulls to life!
to taste red pepper flakes A dash can add a haunting touch with a hint of heat if desired.

Equipment

Oven
baking sheet
mixing bowl
Small Bowl
spoon
Knife

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C). Start by thoroughly washing 4 russet potatoes to remove any dirt. Slice off the top of each potato, then scoop out the insides, leaving a 1/2 inch shell.
In a small bowl, combine 2 tablespoons of olive oil with salt, black pepper, and garlic powder. Brush this mixture generously over the outside and inside of each potato.
Place the seasoned potato skulls on a baking sheet and bake for about 30-35 minutes until they are golden-brown and tender.
While they cool, mix the potato flesh with 1 cup of shredded cheddar cheese, 1/2 cup of sour cream, and chopped chives until creamy.
Spoon the cheesy filling into each potato skull, overfilling slightly for a delightful presentation.
Use sliced black olives to create eerie eyes and sprinkle with red pepper flakes for a hint of heat.
Return the stuffed potato skulls to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Nutrition

Serving: 1potatoCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

For the best results, choose large russet potatoes and aim for even thickness when hollowing them out. Store any leftovers in an airtight container in the fridge for up to 3 days.

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