Halloween Skull Potatoes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Mini creamer potatoes
- Lemon juice
- Olive oil
- Salt & pepper
- Onion powder
- Garlic powder
- Smoked paprika
- Optional toppings: chopped parsley, shredded cheese, crispy beef bits, green onions
- Instructions:
Instructions
- Peel and chop mini creamer potatoes into 1-inch chunks. Boil in salted water until fork-tender (15–20 minutes). Drain well and steam dry in the hot pot.
- Mash the potatoes in a mixing bowl until smooth. Stir in lemon juice, olive oil, salt, pepper, onion powder, garlic powder, and smoked paprika until combined.
- Shape about ½ cup of potato mixture per skull into an oval shape on parchment-lined baking sheets. Pinch top for cranium dome and carve eye sockets and mouth features.
- Preheat oven to 400°F (200°C) and brush each skull with olive oil. Bake for 20–30 minutes until golden brown.
- Garnish with smoked paprika and optional toppings before serving warm.
- Helpful Notes:
Nutrition
- Serving Size: 1 skull (100g)
- Calories: 190
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://simplefoodplan.com/halloween-skull-potatoes/