Shrunken Potato Skulls
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat oven to 200°C.
Line a baking tray with baking paper.
Using a paring knife cut eyes, and an oval mouth into each potato. If space permits add a hole for the nose (see picture for an example).
Spray the potatoes with olive oil.
Place in the oven for 30-45 minutes or until golden brown.
Serve with a bloody red beetroot dip or gruesomely green avocado dip.
Tips
- 1kg medium red potatoes = approx. 8 potatoes
- Spray the potatoes with the olive oil evenly to ensure each skull is crunchy!
Serving Size 126g
Servings 8
- Amount Per Serving
- Calories 76
- % Daily Value *
- Total Fat 0.43g1%
- Saturated Fat 0.13g1%
- Sodium 6.9mg1%
- Total Carbohydrate 13.7g5%
- Dietary Fiber 2.4g10%
- Sugars 2g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 200°C.
Line a baking tray with baking paper.
Using a paring knife cut eyes, and an oval mouth into each potato. If space permits add a hole for the nose (see picture for an example).
Spray the potatoes with olive oil.
Place in the oven for 30-45 minutes or until golden brown.
Serve with a bloody red beetroot dip or gruesomely green avocado dip.
