Best 3 Potato Ghosts Recipes

Calling all potato lovers! This article presents a delightful collection of potato ghost recipes, perfect for a spooky Halloween feast or a fun family dinner. From the classic mashed potato ghosts to the crispy potato skin ghosts, these recipes offer a variety of textures and flavors to satisfy every palate.

Get ready to unleash your creativity and transform ordinary potatoes into adorable and eerie potato ghosts. With step-by-step instructions and helpful tips, these recipes are easy to follow, even for novice cooks.

Choose from the classic mashed potato ghosts, made with creamy mashed potatoes and shaped into spooky figures, to the crispy potato skin ghosts, which feature crispy potato skins filled with your favorite fillings. And for a fun twist, try the cheesy potato ghosts, made with a combination of mashed potatoes and cheese, or the bacon-wrapped potato ghosts, which add a savory bacon flavor to the mix.

Each recipe includes detailed instructions, cooking times, and serving suggestions, ensuring you create perfect potato ghosts that are both visually appealing and delicious. So, gather your ingredients, put on your aprons, and let's embark on a spooky potato adventure!

Here are our top 3 tried and tested recipes!

STUFFED POTATO GHOSTS

Stuffed Potato Ghosts image

These hearty and yummy treats are easier to make than a normal stuffed potato and are a perfect appetizer. The fingerlings are so small and tender that they'll disappear in a flash! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 1h40m

Yield 40 appetizers.

Number Of Ingredients 10

Ingredients

2 pounds fingerling potatoes
1 large baking potato
1/3 cup sour cream
2 ounces cream cheese, softened
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
7 thin slices Monterey Jack cheese
1 tablespoon chopped ripe olives
2 green onions, thinly sliced

Steps:

Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside. , Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth. , Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet. , Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

POTATO GHOSTS

Potato Ghosts image

You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts. Simply form them into pointy mounds and then personify-no, make that "ghostify"-them with seed "eyes." Don't be surprised if these become a new family must-have for Halloweens to come. Found on Epicurious.

Provided by Annacia

Categories Mashed Potatoes

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs large boiling potatoes (preferably white-fleshed)
3/8 cup unsalted butter, cut into pieces
1 1/4 cups whole milk
3 large egg yolks
nigella seeds (to garnish, sometimes mislabeled "black onion seeds" or use black sesame seeds)

Steps:

Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
Preheat oven to 400°F with rack in middle.
Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes.".
Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
Cooks' Note: Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.

Nutrition Facts : Calories 317.6, Fat 11.8, SaturatedFat 6.8, Cholesterol 95.9, Sodium 29.7, Carbohydrate 47.8, Fiber 4.1, Sugar 3.9, Protein 6.5

DUCHESSE POTATO GHOSTS

Duchesse Potato Ghosts image

Categories Dairy Potato Vegetable Side Bake Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 6

Ingredients

4 pounds large red potatoes
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 1/4 cups milk
3 large egg yolks
Garnish: small dark seeds such as nigella* (black onion seeds), cumin seeds, or caraway seeds for ghosts' "eyes"
*available at Middle Eastern and East Indian markets

Steps:

Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.
While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.
Preheat oven to 400°F.
Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip. On potatoes in dish pipe potatoes close together into pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes". Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.
Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.

Tips:

Choose small, smooth potatoes for a uniform appearance.
Use a sharp knife to carefully carve the potato ghosts, taking care not to cut through the skin.
If you don't have a melon baller, you can use a small spoon to scoop out the potato centers.
Be careful not to overcook the potatoes, as they will become mushy.
Serve the potato ghosts immediately with your favorite dipping sauce.

Conclusion:

Potato ghosts are a fun and easy Halloween appetizer that is sure to be a hit with kids and adults alike. With just a few simple ingredients and a little creativity, you can create these spooky little treats that are perfect for your Halloween party. So get creative and have fun with it!