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6 large baking potatoes
1/4 cup olive oil
1 1/2 tablespoons paprika
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 cup chopped black olives
1 cup chopped green onions with tops
1 cup ketchup or salsa
1 cup sour cream
Chopped fresh parsley (optional)
Pierce potatoes in several places with fork. Microwave on HIGH, about 2 minutes per potato. (Total time may vary according to microwave capacity.) Let cool 5 minutes.
Slice each potato in half lengthwise.
Heat olive oil in skillet over medium heat. Add potato halves and cook until tender and lightly browned.
Remove from heat.
Cut each potato half in half lengthwise again to form 2 smaller tombstones.
Arrange bacon, cheese, olives and onion in rows in 9 x 13-inch casserole to resemble paths through graveyard.
Place several potato tombstones upright randomly throughout dish. (Decorate if desired.)
Spoon ketchup or salsa at base of each potato.
Using pastry bag or disposable plastic bag with corner removed, pipe sour cream in ghost shapes throughout dish.
If desired, sprinkle chopped parsley throughout dish as grass.
Serve remaining potatoes in separate dish.
6 to 12 servings
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