×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Spooky Spud Skulls

Crispy Potato Shaped Skulls topped with mozzarella cheese, and mini pepperoni, served with a side of tomato-basil marinara.

Share this

Print Recipe
Potato Type: RedsWhiteYellowRusset
Prep Method: Pan Fried

Dish

AppetizerSide DishMain DishSnack

Prep Time

10 Mins

Cook Time

15 Mins

Serving

Serves 6

Description

Crispy Potato Shaped Skulls topped with mozzarella cheese, and mini pepperoni, served with a side of tomato-basil marinara.

Ingredients

  • 4 each (2 lbs.) Fresh Russet, White, Red, or Yellow Potatoes (Must be large enough for skull shaped cookie cutter)
  • ¼ cup Olive Oil
  • 6 ounces Part Skim Shredded Mozzarella Cheese
  • 36 each (4 ounces) Mini Pepperoni
  • 6 ounces Prepared Marinara Sauce
+

Special Equipment Needed:

  • Skull Shaped Cookie Cutter

Preparation

  1. Wash and dry the potatoes. Slice the potatoes ½ inch thick. The way you slice your potatoes depends on your cookie cutter. The goal is to be able to punch out the potato using the cookie cutter. Once the potatoes are sliced ½ inch thick use the skull shaped cookie cutter to make the skull shapes, for a standard recipe you should have 12 skulls. The scraps of the potatoes can be saved for mashed potatoes, potato soup, etc.
  2. Place the skull shaped potatoes in a bowl of ice water to soak for 15-20 minutes, this will remove some excess starch from the potatoes. Drain the potatoes well on some paper towel.
  3. Preheat a large sauté pan over medium high heat. Add the olive oil to the pan and then place your potato skulls into the hot oil. Cook the potatoes for 3-4 minutes on each side or until they are golden. Remove the potato skulls from the pan and place them onto a aluminum foil lined baking sheet.
  4. Top each spud skull with ½ ounce (1 tablespoon) of cheese. Place the baking sheet under the broiler for 1-2 minutes until the cheese is melted and bubbling. Remove the tray from the oven.
  5. Arrange the mini pepperoni on the skulls, three pepperoni per skull (2 for the eyes, 1 for the nose).
  6. To serve simply heat the marinara sauce and serve it alongside the spooky skulls for dipping.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

390

Fat

24g

Sodium

650mg

Cholesterol

40mg

Vitamin C

9mg

Carbohydrates

31g

Fiber

2g

Protein

14g

Potassium

775mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up