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Mummified Meatballs in Crispy Potato Skin Coffins
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Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
45 minutes
45 minutes
Revive Halloween parties with cheesy 'mummified' meatballs in crispy potato 'coffins.'
Ingredients:
- 2 medium russet potatoes
- 4 teaspoons olive oil
- 1 teaspoon dried Italian seasoning
- 4 teaspoons grated Parmesan cheese
- 12 frozen cooked meatballs (such as Johnsonville®), thawed
- 4 (1 ounce) sticks string cheese sticks, pulled into thin strips
- 8 candy eyeballs
Instructions:
- Preheat the oven to a toasty 400°F (200°C).
- Poke potatoes with a fork and microwave for 10 minutes until tender. Allow to cool until easy to touch. Slice in half lengthwise, scoop out most of the inside, leaving a 1/2-inch border. Dispose of the insides or store for future use.
- On a baking sheet, layer potatoes cut-side down. Brush each half with 1 teaspoon of olive oil, then flip them over. Sprinkle evenly with 1/4 teaspoon of Italian seasoning and 1 teaspoon of Parmesan cheese on each potato half.
- Bake in the preheated oven for 12-15 minutes until the shells are crisp.
- Place the meatballs on microwave-safe plates, cover with paper towels, and microwave each batch for 70 to 75 seconds until hot. Allow them to rest until the cheese is melted but cool enough to handle.
- Wrap the cheese strings around the meatballs to give them a spooky mummy look. Repeat for all the meatballs and cheese.
- Take the potato skin coffins out of the oven, place a mummy in each, and then add candy eyeballs for a spooky touch.