Stuffed Potato Ghosts
TOTAL TIME: Prep: 1-1/2 hours Bake: 10 min.
YIELD: 40 appetizers.
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
Ingredients
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2 pounds fingerling potatoes
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1 large baking potato
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1/3 cup sour cream
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2 ounces cream cheese, softened
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1 tablespoon butter
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1/4 teaspoon salt
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1/8 teaspoon pepper
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7 thin slices Monterey Jack cheese
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1 tablespoon chopped ripe olives
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2 green onions, thinly sliced
Directions
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1.
Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
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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.
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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.
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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.
Nutrition 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.
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