Twice Baked Potato Mummies

Inspired by Bobbi’s Kozy Kitchen

It’s almost Halloween! Halloween has always been one of my very favorite holidays … it’s just fun to dress up and be a little weird and spooky, and to see all the little children in their adorable costumes.

My teacher friends are rejoicing that Halloween falls on a Friday this year so they don’t have to deal with the aftermath of Halloween, when children eat far too much candy, probably don’t get enough sleep, some of them even eat candy for breakfast so they are hyper and then they come down from the sugar high and get grumpy … seriously  not on their best game the next day at school.

I always tried to get a little something healthy into my kids on this decadent sugar-laden day. The great thing about these twice baked potato mummies is the kids can help make and decorate them. Also, you can make them up ahead of time, keep them in the fridge and heat them up on Halloween. I used roasted red bell pepper, pureed, to make the potatoes look “red”, then added bacon, Greek yogurt, onion and cheese to the filling, so you get that twice baked potato taste in a mummified package.

Twice Baked Potato Mummies

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 6 twice baked potato mummies 1x

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Ingredients

Scale 1x2x3x

• 3 baking potatoes
• 1 large red bell pepper, roasted, peeled & pureed

To each cup of potato, add:

• 1/4 cup plain nonfat Greek yogurt or low fat sour cream
• 3 Tablespoons red pepper puree
• A little milk or tomato juice
• 1/4 cup finely chopped sweet onions
• 1 – 2 lean slices of bacon, cooked, drained, chopped
• 1/4 cup extra sharp cheddar cheese
• 1 teaspoon Red Robin Seasoning
• Freshly ground black pepper, to taste

To decorate:

• Olive slices
• Mozzarella string cheese

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Instructions

1. Preheat the oven to 350 F. Wash the potatoes, sprinkle generously with salt and set in the oven to bake. Bake for about an hour or until the potatoes are tender when poked with a fork.
2. Cut the bell pepper in half, lengthwise, remove the stem and seeds. Brush the edges with olive oil and set, cut side down, on a baking sheet. Set the pepper in the oven as well to roast until tender (about 40 minutes).
3. When the pepper is tender, remove from oven and put in a covered bowl to “steam” until cool enough to handle. (This will loosen the skin.) When cool, the skin should pull right off. Put the pepper in a food processor or blender and blend until smooth. This will make your red pepper puree.
4. When the potatoes are done, cut the potatoes lengthwise and, using a grapefruit spoon (or regular spoon), carefully hollow out the middle of the potato, leaving a good 1/4 inch edge all around the potato skin so you have a nice potato boat. Set the potato boats aside.
5. Put the potato flesh in a medium mixing bowl and mash it roughly with a fork. Add the Greek yogurt, red bell pepper puree and mash it some more. Add milk or tomato juice if desired to get the potatoes to mash nicely. Stir in the onions, bacon, and cheese. Season with Red Robin Seasoning and black pepper to taste.
6. Put the potato mixture back into the potato boats, patting down each one to make a nice “body”.
7. Set the potatoes on a baking sheet and put them back in the oven to bake at 350 for about 20 minutes or until heated through. Pull the potatoes out, add olive slice “eyes” and strips of string cheese in a zigzag pattern to look like a mummy. Set back in the oven to bake for another 15 minutes or so or, until the cheese starts to melt.
8. Enjoy while they are still warm!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Simple Supper Tuesday, Foodie Friends Friday, What to Do Weekends and Spooktacular Halloween & Fall Recipe Linky.