Name: Mummified Meatballs in Crispy Potato Skin Coffins
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Russet potatoes - 2 medium; Olive oil - 4 teaspoons; Dried Italian seasoning - 1 teaspoon; Grated Parmesan cheese - 4 teaspoons; Frozen cooked meatballs (such as Johnsonville®), thawed - 12; String cheese sticks, pulled into thin strips - 4 (1 ounce) sticks; Candy eyeballs - 8

Mummified Meatballs in Crispy Potato Skin Coffins

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mummified Meatballs in Crispy Potato Skin Coffins

1. Russet potatoes - 2 medium

2. Olive oil - 4 teaspoons

3. Dried Italian seasoning - 1 teaspoon

4. Grated Parmesan cheese - 4 teaspoons

5. Frozen cooked meatballs (such as Johnsonville®), thawed - 12

6. String cheese sticks, pulled into thin strips - 4 (1 ounce) sticks

7. Candy eyeballs - 8

How to cook deliciously - Mummified Meatballs in Crispy Potato Skin Coffins

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

Bake in the preheated oven until shells are crisp, 12 to 15 minutes.

5. Stage

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.

6. Stage

Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.

7. Stage

Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.