Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: shredded cheese (for extra flavor)
- Optional: fresh herbs for garnish (like parsley or chives)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes. Cut them into halves or quarters, depending on the size.
- Scoop out the center of each piece, forming a skull shape. If you have a skull mold, this is the perfect time to use it!
- In a mixing bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss the potato skulls in this mixture until they’re evenly coated.
- Arrange the skull potatoes on a baking sheet lined with parchment paper. Make sure they’re not touching each other.
- Bake in the preheated oven for about 25-30 minutes, or until golden brown and crispy.
- Optional: In the last 5 minutes of baking, sprinkle shredded cheese on top of the skulls for a cheesy twist.
- Remove from the oven and let cool for a few minutes. Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 150 kcal
- Fat: 7g
- Carbohydrates: 23g
- Protein: 2g