Description
Crunchy on the outside, creamy on the inside, and shaped like tiny skulls, these Skull Potato Bites are a festive and delicious Halloween party snack. Easy to make and customizable for different diets, they’re sure to be a hit with kids and adults alike.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 3 tablespoons unsalted butter, melted
- 1/4 cup whole milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chives or green onions, finely chopped (optional)
- Nonstick cooking spray or oil (for coating the molds)
- Black olive slices (for decoration, optional)
- Thinly sliced red bell pepper or pimentos (for decoration, optional)
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large saucepan of salted water to a boil. Add peeled and diced potatoes and cook for 12-15 minutes until fork-tender.
- Drain potatoes well and return to the pot. Mash with a potato masher or ricer until smooth.
- Stir in melted butter, milk, cheddar cheese, Parmesan (if using), garlic powder, smoked paprika, salt, pepper, and chives or green onions. Mix until creamy and uniform. Add a splash more milk if mixture is too dry.
- Lightly spray or brush the skull mold cavities with nonstick spray or oil, coating every nook.
- Spoon potato mixture into each skull cavity, pressing firmly to pick up the details. Fill to the top and smooth out.
- Place the filled mold on a baking sheet. Bake for 22-25 minutes, until tops are golden and slightly crisp. For extra crunch, bake up to 30 minutes, checking early to avoid burning.
- Let bites rest in the mold for 5 minutes after baking. Carefully invert or pop out each skull. If any stick, run a thin spatula or knife around the edges.
- Decorate with black olive slices for eyes and thin strips of red pepper for mouths while bites are still warm, if desired.
- Arrange on a platter and serve warm. To reheat, bake in the oven for 5-8 minutes at 350°F (175°C).
Notes
For vegan bites, use plant-based butter, dairy-free milk, and vegan cheese. All ingredients are naturally gluten-free, but check cheese labels. You can use mini muffin tins if you don’t have a skull mold. Taste the potato mixture before baking to adjust seasoning. For extra-creamy centers, blend the mixture briefly with a hand mixer. Flavors deepen overnight; reheat just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 skull bite
- Calories: 90
- Sodium: 140
- Fat: 5
- Carbohydrates: 8
- Fiber: 1
- Protein: 3
Keywords: Halloween, potato bites, party snack, skull, kid-friendly, gluten-free, vegetarian, easy, spooky, cheese, oven-baked