Crispy potato skin coffins are filled with meatballs and mummified with cheese strings. Halloween never tasted so good!
Soup Loving Nicole
1 person made this
2 long baking potatoes
4 teaspoons olive oil
1 teaspoon dried Italian herbs
4 teaspoons grated Parmesan cheese
12 frozen cooked meatballs, thawed or homemade meatballs, cooked
4 string cheese sticks, pulled into thin strips
8 candy eyeballs
Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1cm around the shell. Save potato flesh for another use.
Place potato halves cut-side down on a baking tray. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian herbs and 1 teaspoon grated Parmesan cheese.
Bake in the preheated oven until potato shells are crisp, 12 to 15 minutes.
Meanwhile, place meatballs on microwave-safe plates. Cover with kitchen paper. Microwave until hot, 1 to 1 1/2 minutes per batch. Let rest until cool enough to not melt the cheese.
Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
Remove potato skin coffins from the oven and place a mummy in each coffin. Set candy eyeballs in place.