- 2 medium russet potatoes
- 4 teaspoons olive oil
- 1 teaspoon dried Italian seasoning
- 4 teaspoons grated Parmesan cheese
- 12 frozen cooked meatballs (such as Johnsonville®), thawed
- 4 (1 ounce) sticks string cheese sticks, pulled into thin strips
- 8 candy eyeballs
- Preheat the oven to 400 degrees F (200 degrees C).
- Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
- Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
- Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
- Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
- Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
- Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.
08/09/2019
recipepes.com
mummified meatballs in crispy potato skin coffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
