Twice baked potatoes become the perfect Halloween side dish when you add fun monster faces, making them Halloween potatoes!
It might seem a bit early for a Halloween recipe, but in my mind, it’s never too early to start planning.
You see, with every late September comes the same conversation between Tim and I. “It’s almost October. We need to start thinking about Halloween costumes…”
Some people start this early because they’re known for their crazy and over-the-top costumes. Not us. It just takes us that long to decide.
We’re typically indecisive people, but our indecisiveness is un-matched when it comes to Halloween costumes.
I know we’re the ones to blame. We just can’t justify spending a ton of money on costumes and props for one night. But, being creative with what we have on hand tends to take a lot of laborious thinking.
Halloween food, on the other hand, that’s something we get excited about.
Bring on the marinara sauce blood, bread-stick fingers and soups that look like boiling cauldrons of unidentifiable items.
Halloween Side Dishes
That’s where these Halloween potatoes come in!
To make our Halloween potatoes, we start with a basic twice baked potato concept of taking the insides out of baked potatoes and seasoning them like mashed potatoes before putting them back into the potato shells.
Rather than baking our potatoes again, they get decorated with veggies to create monster faces. Green peppers become teeth, olives with pimentos are scary eyes. Chive or carrot curls can be hair.
And, don’t forget the ketchup ‘blood’.
Let the kids get creative decorating their own monster. They’ll even forget it’s all about veggies!
Monster Mash Potatoes
- 6 russet potatoes
- 3 Tbsp sour cream
- 2 Tbsp milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 1/8 tsp ground white pepper
- 6 black olives
- 1 small green pepper
- 3 mini colored sweet peppers
- Preheat your oven to 450F.
- Scrub the potatoes and prick them with a fork. Place the potatoes on the rack of your oven and bake for 45 minutes, until the potato is tender and a fork can be inserted into the potato easily. Remove the potatoes from the oven and let cool until they are able to be handled.
- Cut a 1 inch wedge out of the potato and carefully scoop out the white flesh, leaving enough of a wall so that the skin holds its shape.
- Mash the potato insides with sour cream, milk, garlic, onion, salt and white pepper.
- Carefully spoon the mashed potatoes back into the baked potato shells.
- Arrange black olives in the mashed potatoes of three of the potatoes. Use slices of colored peppers for pupils.
- For the other three potatoes, cut triangles out of the green pepper and arrange them like teeth in a mouth. Decorate with ketchup ‘blood’ and chive ‘hair’ as desired.
Get ready for some Halloween inspiration! Fore more fun Halloween recipes, be sure to check out our Halloween Recipes Pinterest Board.
Fun and Spooky Potato Savory Bites:
- A Bowlful of Creepy Crawlies by kimchi MOM
- Bloody Mary Potatoes by The Messy Baker
- Devilish Potato Mummies by Bobbi’s Kozy Kitchen
- Halloween Baked Potato Skin Pizzas by Alida’s Kitchen
- Jack O’Lantern Shepherd’s Pie Stuffed Peppers by Cupcakes & Kale Chips
- Jalapeno Chili Stuffed Potato Mummies by Feed Me, Seymour
- Loaded Mashed Potato Spider Web Casserole by NeighborFood
- Mashed Potato Grave by Peanut Butter and Peppers
- Mashed Potato Monsters by Ruffles & Truffles
- Monster Mash Potatoes by Curious Cuisiniere
- Roasted Potato Eyeballs by The Girl In The Little Red Kitchen
- Roasted Potato Graveyard by Take A Bite Out of Boca
- Spooky Halloween Potatoes Graveyard by Clarks Condensed
- Spooky Spiderweb Loaded Mashed Potato Cakes by Rhubarb and Honey
- Stuffed Potato Spiders by Family Foodie
- Twice Baked Potato Graves by Kudos Kitchen by Renee
- Twice Baked Potato Mummies Covered with Roaches by The Wimpy Vegetarian
Fun and Spooky Potato Sweet Treats:
- Chocolate Potato Skull Cake by Magnolia Days
- Potato Candy Spiders by That Skinny Chick Can Bake
- Chocolate Raspberry Ghoulash by Desserts Required
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Disclosure: This post is sponsored by the Idaho Potato Commission. All opinions are our own.