Stuffed Potato Ghosts

Name: Stuffed Potato Ghosts
Ingredients: 2 pounds fingerling potatoes; 1 large baking potato; 1/3 cup sour cream; 2 ounces cream cheese, softened; 1 tablespoon butter; 1/4 teaspoon salt; 1/8 teaspoon pepper; 7 thin slices Monterey Jack cheese; 1 tablespoon chopped ripe olives; 2 green onions, thinly sliced

10 ingredients

5 steps

Ingredients

2 pounds fingerling potatoes
1 large baking potato
1/3 cup sour cream
2 ounces cream cheese, softened
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
7 thin slices Monterey Jack cheese
1 tablespoon chopped ripe olives
2 green onions, thinly sliced

Directions

1

Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
2

Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.
3

Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined
4

.
5

Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.