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Stuffed Potato Ghosts

 Stuffed Potato Ghosts
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
40 ServingsPrep: 1-1/2 hours Bake: 10 min.


  • 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


  • 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

2 of 2

Stuffed Potato Ghosts (continued)

Directions (continued)

  • through. Position olives and green onions on each for eyes and
  • mouths. Yield: 40 appetizers.
Nutritional Facts: 1 appetizer equals 48 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 48 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.