Scary Shrunken Potato Heads Recipe: A Delightfully Creepy (and Easy!) Halloween Recipe by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
These easy Halloween snacks are gorgeously ghoulish. Kids and adults will love dunking shrunken potato heads into a creepy slime dip (aka avocado dip, see recipe below), gumbo, soup, etouffe, ranch dressing or serve as a side dish with chicken, beef or fish. Halloween party food doesn't get easier than this!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 24 small elongated potatoes (plump fingerlings work well)
- 2 tablespoons olive oil
- 1 avocado, halved, pit removed and peeled
- 1/2 cup sour cream
- 1 garlic clove, crushed
- 1/2 lemon, juiced
- 1 bunch chives, snipped
Here's how to make it:
- Use the end of a small, sharp knife to carefully carve faces into the potatoes by carefully digging the point of the knife 1/4 to 1/2 inch into the potato and carve out eyes, noses and mouths. Place the potatoes on a baking tray, drizzle with the oil, season with salt and pepper and toss to coat. Make sure all the faces are facing upwards. Roast in a preheated 400-degree F oven for 40 to 45 minutes until golden and crispy and, of course, shrunken and ghoulish.
- If making the avocado dip, mash the avocado in a bowl with a fork. Stir in the sour cream, garlic and season with salt and pepper. Add the lemon juice and whisk to combine. Top with the chives.
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