Anyone looking for some fun, savory snacks for Halloween? Look no further than these easy edible ghosts. I love all things potato – so making something with fingerling potatoes was a hands down winner with me.
I’ve gone ahead and given this a diary free tweak so they’re safe for yours truly to eat.
Edible Ghosts
2 pounds fingerling potatoes
1 large baking potato
1/3 cup vegan sour cream
2 ounces dairy free cream cheese, softened
1 tbsp non-dairy butter
1⁄4 tsp salt
1/8 tsp fresh ground pepper
7 thin slices dairy free jack cheese
1 tbsp chopped black olives or bacon bits
2 green onions, thinly sliced
Bake all potatoes until tender
Cut baking potato in half and cut out pulp; discard shell
Place pulp in small bowl and mash
Stir in dairy free sour cream, dairy free cream cheese, non-dairy butter, salt & pepper until smooth
Cut each fingerling potato in half lengthwise
Spoon about 1 tbsp mashed potato mixture into each fingerling potato half
Place on a foil-lined baking sheet
Cut each slice of dairy free jack cheese into six rectangles
Place one slice on each potato (there might be extra – just save it for another use)
Bake fingerling potatoes at 350’ for 10-11 minutes or until cheese is melted and potatoes are heated
Position olives/bacon bits and green onions on each fingerling potato for eyes and mouths
Edible Ghosts
Ingredients
- 2 pounds fingerling potatoes
- 1 large baking potato
- 1/3 cup vegan sour cream
- 2 ounces dairy free cream cheese softened
- 1 tbsp non-dairy butter
- 1 ⁄4 tsp salt
- 1/8 tsp fresh ground pepper
- 7 thin slices dairy free jack cheese
- 1 tbsp chopped black olives or bacon bits
- 2 green onions thinly sliced
Instructions
- Bake all potatoes until tender
- Cut baking potato in half and cut out pulp; discard shell
- Place pulp in small bowl and mash
- Stir in dairy free sour cream, dairy free cream cheese, non-dairy butter, salt & pepper until smooth
- Cut each fingerling potato in half lengthwise
- Spoon about 1 tbsp mashed potato mixture into each fingerling potato half
- Place on a foil-lined baking sheet
- Cut each slice of dairy free jack cheese into six rectangles
- Place one slice on each potato (there might be extra – just save it for another use)
- Bake fingerling potatoes at 350’ for 10-11 minutes or until cheese is melted and potatoes are heated
- Position olives/bacon bits and green onions on each fingerling potato for eyes and mouths
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