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.
Nutrition
Calories: 298kcalCarbohydrates: 32gProtein: 12gFat: 15gSaturated Fat: 6gCholesterol: 40mgSodium: 280mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 10mgCalcium: 180mgIron: 1.5mg
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.
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