Description
Crispy, cheesy Skull Potato Bites baked in a skull mold. Golden on the outside, fluffy inside—perfect for Halloween parties or spooky snacks.
Ingredients
4 large russet potatoes, peeled and quartered
1/2 cup whole milk, warmed
4 tbsp unsalted butter
1 cup sharp cheddar cheese, shredded
1 large egg yolk
1 tsp garlic powder
1 tsp paprika
Salt and black pepper, to taste
Non-stick cooking spray or oil for mold
Instructions
1. Place peeled, quartered potatoes in salted water. Boil 15–20 minutes until fork-tender.
2. Drain and return to pot. Let steam dry, then mash smooth.
3. Stir in warm milk, butter, cheddar, egg yolk, garlic powder, paprika, salt, and pepper. Mix until smooth.
4. Preheat oven to 400°F (200°C). Grease skull mold generously.
5. Spoon or pipe potato mixture into mold, pressing to remove air pockets. Smooth tops.
6. Bake 25–30 minutes until golden brown and firm.
7. Cool 10 minutes before unmolding. Gently pop out with spatula if needed.
Notes
Grease mold thoroughly to prevent sticking.
Let potatoes steam dry after boiling for the right texture.
Don’t overfill mold—smooth to the top for best skull definition.
Reheat leftovers in oven for crispiness, not microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 skull bite
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg