Creepy Crawly Potato Skins
These spooky potato skins are filled with a cheesy mixture of bacon and sour cream, topped with black olive spiders for a fun Halloween treat.
Ingredients
Potato Skins
- 4 large russet potatoes Choose similar-size potatoes for even baking.
Filling
- 1 cup shredded cheddar cheese Use freshly shredded cheese for better melting.
- 1/2 cup cooked bacon, crumbled Bacon bits can be used, but adjust salt accordingly.
- 1/4 cup sour cream Serve extra on the side for dipping.
- to taste salt Taste before adding, as bacon and cheese are salty.
- to taste pepper
Toppings
- Black olives, for spiders Cut olives to form spider bodies and legs.
- Green onions, chopped, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Scrub the potatoes, dry them, and prick them a few times with a fork.
- Bake the potatoes for about 45 minutes, or until a fork slides easily into the centers. Large potatoes may need more time.
- Let the potatoes cool enough to handle, then slice them in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato inside each skin.
- Mix the scooped potato flesh in a bowl with cheddar cheese, cooked bacon, sour cream, salt, and pepper.
Baking
- Spoon the filling mixture into the potato skins and place them on a baking sheet.
- Bake for another 10–15 minutes, until the filling is hot and cheese has melted.
Serving
- Cut black olives in half lengthwise and place one half on each potato skin for the spider body, using more olive pieces to create legs.
- Add chopped green onions around the spiders. Serve warm on a platter.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven, removing spiders first.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 4gSodium: 400mgFiber: 4gSugar: 1g
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