Skull potato skins
These spooky skull potato skins are a fun and tastya ddition to a Halloween party buffet. Baked potatoes are carved into little skulls, then filled with melted Cheddar and crispy bacon or pancetta for a deliciously cheesy, savoury snack. Spring onions add a fresh finish, while sour cream or crème fraîche makes a lovely creamy dip on the side. You can prepare the potatoes ahead and finish them in the oven just before serving. For a dairy-free option, leave out the crème fraîche and serve the potato skulls with tomato salsa or guacamole instead.
Ingredients
Method
- Preheat the oven to 200°C. Bake the potatoes until just tender, then leave them to cool enough to handle.
- Halve the potatoes lengthways and scoop out some of the flesh, leaving a sturdy shell. Reserve the scooped-out potato for another recipe.
- Meanwhile, fry the lardons or chopped pancetta in a frying pan until crispy. Drain off any excess fat.
- Using a small, sharp knife, carefully carve simple skull features into the cut surface of each potato half. Make two eye sockets, a small nose and a jagged mouth with teeth.
- Fill the carved openings with grated Cheddar and crispy bacon or pancetta.
- Return the potato skins to the oven and bake for about 10–15 minutes, until the cheese has melted and the edges are crisp.
- Scatter with chopped spring onions and serve warm with sour cream or crème fraîche on the side. For a dairy-free option, serve with tomato salsa or guacamole instead.