I made shrunken potato heads, one of Pinterest's top 10 Halloween recipes of 2019

What's Halloween without some spooky recipes!?

By
Caterina Andreano
via
October 1, 2019, 4:01 AM ET
4 min read

Shrunken Potato Heads are the Halloween dinner side we didn't know we needed. The potato recipe made it onto Pinterest's list of its top 10 Halloween recipes of 2019, and I made all 10 recipes, to see which rose to the top of the cauldron.

Shrunken Potato Heads

Recipe IRL:

This recipe was overall pretty simple with very little ingredients and cooking skills required!

The carving of the potatoes was the hardest and most time-consuming part of this recipe. One thing I learned from making this recipe was to buy a pumpkin carving kit and use pumpkin carving tools to carve the potatoes vs. a knife which is a little more cumbersome to carve with. I got my carving tools in a kit at Michaels and they worked great. I also ended up using black sea salt to season the potatoes instead of regular salt as I thought the black specks gave the potatoes an even spookier vibe.

I think the potatoes turned out as ghoulish as I wanted them to and they definitely tasted good - who doesn't love a good ol' baked potato!

The avocado sour cream mixture was also a good pairing with it. I'm more of a standard baked potato, sour cream, butter and chive type of girl though so if I was making it again, I'd probably just dye sour cream green with food dye rather than making the avocado mixture. I will say though that I can't picture anyone eating these at Halloween parties as baked potatoes aren't really a party snack. I'd say this recipe works better for a Halloween dinner or small gathering.

I also used Yukon Gold Potatoes because I couldn't find Charlotte Potatoes.

  • 2.2 lbs Charlotte potatoes
  • 2 tbsp olive oil
  • 1 avocado, halved, stoned and peeled
  • 3.3 oz sour cream
  • 1 garlic clove, crushed
  • 1/2 lemon, juiced
  • Handful of chives, snipped
  • Preheat the oven to 428°F. Use the end of a small, sharp knife to carefully carve faces into the potatoes.
  • Place the potatoes on a baking tray, drizzle with oil and toss to coat. Make sure all the faces are facing upwards, then roast for 40-45 mins until golden and crispy.
  • Mash the avocado in a bowl with a fork. Stir in the sour cream, garlic and some seasoning. Add the lemon juice and whisk to combine. Top with the chives, then serve with the potatoes for dipping.

    • Recipe reprinted courtesy of Tesco.

    Happy haunting!