Ghosts in My House

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 sloCooking.net HalloweenFoods2017

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
 
Author:
Ingredients
  • 2 pounds fingerling potatoes
  • 1 large baking potato
  • ⅓ cup vegan sour cream
  • 2 ounces dairy free cream cheese, softened
  • 1 tbsp non-dairy butter
  • 1⁄4 tsp salt
  • ⅛ 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
  1. Bake all potatoes until tender
  2. Cut baking potato in half and cut out pulp; discard shell
  3. Place pulp in small bowl and mash
  4. Stir in dairy free sour cream, dairy free cream cheese, non-dairy butter, salt & pepper until smooth
  5. Cut each fingerling potato in half lengthwise
  6. Spoon about 1 tbsp mashed potato mixture into each fingerling potato half
  7. Place on a foil-lined baking sheet
  8. Cut each slice of dairy free jack cheese into six rectangles
  9. Place one slice on each potato (there might be extra – just save it for another use)
  10. Bake fingerling potatoes at 350’ for 10-11 minutes or until cheese is melted and potatoes are heated
  11. Position olives/bacon bits and green onions on each fingerling potato for eyes and mouths

 

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