Mummified Meatballs In Crispy Potato Skin Coffins Food

MUMMIFIED MEATBALLS IN CRISPY POTATO SKIN COFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
• Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
• Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
• Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
• Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
• Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

MUMMIFIED MEATBALLS IN CRISPY POTATO SKIN COFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
• Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
• Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
• Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
• Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
• Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

MUMMIFIED MEATBALLS IN CRISPY POTATO SKIN COFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
• Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
• Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
• Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
• Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
• Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

MUMMIFIED MEATBALLS IN CRISPY POTATO SKIN COFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
• Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
• Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
• Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
• Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
• Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

CRISPY MEATBALLS

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs an a greased rack in a shallow pan. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink.