Stuffed Potato Ghosts Recipe

5 1 2
Stuffed Potato Ghosts Recipe
Stuffed Potato Ghosts Recipe photo by Taste of Home
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Stuffed Potato Ghosts Recipe

Read Reviews
5 1 2
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These hearty and yummy treats are easier to make than a normal stuffed potato and are a perfect appetizer. The fingerlings are so small and tender that they’ll disappear in a flash!—Taste of Home Test Kitchen
Featured In: Ghost Halloween Party
MAKES:
40 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 10 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 10 min.

Ingredients

  • 2 pounds fingerling potatoes
  • 1 large baking potato
  • 1/3 cup sour cream
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 7 thin slices Monterey Jack cheese
  • 1 tablespoon chopped ripe olives
  • 2 green onions, thinly sliced

Directions

Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.
Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet.
Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths. Yield: 40 appetizers.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Stuffed Potato Ghosts in Halloween Party Favorites 2008, p25

Nutritional Facts

1 each: 48 calories, 2g fat (1g saturated fat), 7mg cholesterol, 48mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 2 pounds fingerling potatoes
  • 1 large baking potato
  • 1/3 cup sour cream
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 7 thin slices Monterey Jack cheese
  • 1 tablespoon chopped ripe olives
  • 2 green onions, thinly sliced
  1. Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
  2. Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.
  3. Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet.
  4. Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths. Yield: 40 appetizers.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Stuffed Potato Ghosts in Halloween Party Favorites 2008, p25

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Azantei User ID: 6366753 157685
Reviewed Nov. 24, 2011

"These were SO delicious! They were a LOT of prepwork, especially having to make the faces, but I'd make them for just a regular appetizer any time."

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