Twice Baked Mummy Potatoes
Updated Oct 20, 2022, Published Sep 01, 2015
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Before sending them off for the night, make sure to fill up your ghosts, goblins and gremlins with Twice Baked Mummy Potatoes for a night of tricks and treats.
Twice Baked Mummy Potatoes
Ingredients
- 5 medium baking potatoes
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- ¼ cup milk, heated
- ¼ cup sour cream
- 2 tablespoons melted butter
- 16 black olive slices
- 1 1-ounce piece string cheese, pulled into strings
Instructions
- Preheat the oven to 350ºF. Scrub and dry the potatoes. Bake for 1 hour or until tender when pierced with a fork. When cool enough to handle, cut in half lengthwise and scrape out the flesh, leaving a ¼-inch thick “shell” for each potato. Discard two of the potato skins or reserve for another use. You should have about 4 cups of potato.
- Mash the potato flesh until smooth. Add the salt, pepper, paprika, milk, sour cream, and melted butter. Mix until smooth.
- Lay the hollowed out potato skins on a baking sheet and fill with the mashed potatoes. (At this point, the potatoes can be covered in plastic wrap and refrigerated for up to 2 days. Bring to room temperature before proceeding.)
- Bake the filled potatoes for 20 minutes at 350ºF. Remove from the oven. Position 2 olive slices per potato to resemble eyes. Criss-cross the cheese strings across the potatoes to resemble the wrapping of a mummy. Bake for 10-15 minutes or until the cheese starts to melt. Serve warm.
Nutrition
Calories: 133kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 12mgSodium: 172mgPotassium: 575mgFiber: 3gVitamin A: 300IUVitamin C: 15.2mgCalcium: 61mgIron: 4.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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