Crispy potato skin coffins topped with cheesy mummified meatballs. Halloween never tasted so good! Homemade meatballs are best but feel free to use already prepared to save time and get a jumpstart on trick-or-treating.
Ingredients
- 2 medium russet potatoes
- 4 teaspoons olive oil
- 1 teaspoon dried Italian seasoning
- 4 teaspoons grated Parmesan cheese
- 12 frozens cooked meatballs , such as Johnsonville®
- 4 sticks string cheese sticks , 1 ounce
- 8 candys eyeballs
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
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 1/2 inch around the shell. Discard flesh or save for another use.
-
3
Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
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4
Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
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5
Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
-
6
Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
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7
Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.
Nutrition Facts
Per serving
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