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Skull Potato Bites Recipe

Skull Potato Bites Recipe: Fun, Cheesy Snack for Halloween

Try these Skull Potato Bites for a fun and cheesy Halloween snack, perfect for engaging kids and adults alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bites
  • 4 medium Yukon Gold potatoes or Russet potatoes for fluffier texture
  • 1 cup Cheddar cheese or vegan cheese for a dairy-free option
  • 2 tablespoons Butter or plant-based butter
  • 1/4 cup Milk any dairy or non-dairy milk
  • 1 teaspoon Garlic powder or fresh minced garlic
  • 1 teaspoon Salt adjust based on cheese saltiness
  • 1/2 teaspoon Pepper cayenne for spicy kick
  • 2 tablespoons Chives optional, chopped for color
  • 1 can Non-stick cooking spray or oil if preferred
Optional Toppings
  • 1/2 cup Olives for spooky eyes
  • 1/2 cup Bell peppers sliced into smile shapes
  • 1 cup Extra cheese for an extra cheesy finish

Equipment

  • Skull molds
  • large pot
  • Baking Sheet
  • Potato masher

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and cook Yukon Gold potatoes until tender, about 15-20 minutes.
  3. Drain the potatoes and mash until smooth, then mix in butter, milk, garlic powder, salt, and pepper.
  4. Stir in cheddar cheese and optional chives until evenly mixed.
  5. Grease skull molds with non-stick cooking spray.
  6. Fill the molds with the potato mixture, leaving space at the top.
  7. Bake for 25 minutes or until edges turn golden brown and crispy.
  8. Cool for a few minutes before gently unmolding the bites.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 2 months. Reheat at 375°F (190°C) for 10-15 minutes.

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