Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and dry the mini potatoes thoroughly. Toss them with olive oil, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast for 20 to 25 minutes, or until easily pierced with a fork. Let cool for about 10 minutes.
- Using a sharp knife, carefully slice a thin layer off the top of each potato to create a base. Flip over and cut a slightly thicker lid from the other side.
- Use a melon baller or 1/4 tsp measuring spoon to scoop out the potato flesh, leaving a 1/4 inch border to maintain structure.
- Carve small triangles for eyes and a crooked smile on the side of each potato using a small paring knife or vegetable peeler.
- Combine the scooped potato flesh with butter, sour cream, 1/2 cup of cheese, chives, and additional salt and pepper to taste.
- Fill each hollowed potato shell with the creamy mixture, mounding it slightly on top.
- Return the stuffed potatoes to the baking sheet, top with remaining cheese, and bake for 10 to 12 minutes until the cheese is golden and bubbly.
Notes
These are perfect for kids to help prepare, making them a fun and interactive Halloween meal. The recipe is customizable for vegans or vegetarians.
