Edible Ghosts
  • 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
  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
Recipe by sloCooking at http://slocooking.net/2017/09/07/edible-ghosts/