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Wicked Witch Stuffed Potatoes Recipe

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Here's a yummy side dish that suits the season. These rich, cheesy potatoes are a nice savory way to work Halloween into your menu. They're sure to cast a spell that produces smiles on the fun-loving folks around your table.—Taste of Home Test Kitchen

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Wicked Witch Stuffed Potatoes Recipe

Prep: 5 min. Bake: 70 min.

Yield: 4 Servings

5 70 75

Ingredients

2 large baking potatoes
3 ounces Jarlsberg or Swiss cheese, shredded, divided
1/4 cup milk
2 tablespoons butter
1/2 teaspoon salt
4 grape tomatoes, halved
8 slices ripe olives
4 small serrano peppers, stems removed
4 green pepper strips
4 blue corn chips

Directions

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp. Stir in 1/2 cup cheese, milk, butter and salt. Spoon into potato shells. Sprinkle with remaining cheese.
Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.
Using the tomato halves, olive slices, serrano peppers and pepper strips, create a face on each potato half. Add corn chip hats. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Wicked Witch Stuffed Potatoes in Halloween Party Favorites 2009 , p21

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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