Twice-Baked Halloween Mummies

Gluten Free
Health score
13%
Twice-Baked Halloween Mummies
75 min.
6
250kcal

Suggestions


Get ready to impress your guests this Halloween with a fun and delicious twist on a classic dish! Our Twice-Baked Halloween Mummies are not only gluten-free but also packed with flavor and creativity. Perfect as a side dish or a festive addition to your Halloween feast, these spooky mummies are sure to be a hit with both kids and adults alike.

Imagine perfectly baked potatoes, their fluffy insides transformed into a savory filling of Italian-style meatballs and rich tomato sauce. Topped with gooey mozzarella cheese, these mummies are designed to resemble the classic Halloween character, complete with olive eyes and pickle feet. Each bite is a delightful combination of textures and flavors that will leave everyone wanting more.

With a total preparation time of just 75 minutes, you can easily whip up this crowd-pleaser while enjoying the spirit of the season. Whether you're hosting a Halloween party or simply looking for a fun way to celebrate, these Twice-Baked Halloween Mummies will add a touch of whimsy to your table. So gather your ingredients, preheat your oven, and get ready to create a dish that’s as fun to make as it is to eat!

Ingredients

  • 24 oz baking potatoes 
  •  dill pickles cut into twelve 1x1/4-inch pieces
  • 12  meatballs frozen italian-style cooked (from 16-oz package)
  • 4.5 oz mozzarella cheese 
  • cup pasta sauce (from 14-oz jar)
  • 12 small pimiento stuffed olives 

Equipment

  • frying pan
  • sauce pan
  • oven
  • aluminum foil

Directions

  1. Heat oven to 375F. Wrap each potato in foil.
  2. Bake about 1 hour or until fork-tender.
  3. Let stand 10 to 15 minutes or until easy to handle.
  4. Meanwhile, in medium saucepan, cook meatballs and pasta sauce over medium-high heat 5 to 7 minutes or until meatballs are hot, stirring frequently.
  5. Cut each potato in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4-inch shell. Discard pulp or reserve for another use.
  6. Place 2 meatballs and about 2 tablespoons sauce in each potato half; place on ungreased 15x10x1-inch pan.
  7. Cut cheese into 1/4-inch wide slices. Arrange cheese slices over meatball filling crossing back and forth to completely cover and resemble bandages;" tuck ends inside potatoes.
  8. Bake about 2 minutes or just until cheese softens; do not melt.
  9. Place 2 olives on end of each potato to resemble eyes; place 2 pickle pieces at opposite end to resemble feet.

Nutrition Facts

Calories250kcal
Protein19.67%
Fat43.11%
Carbs37.22%

Properties

Glycemic Index
26.13
Glycemic Load
16.94
Inflammation Score
-4
Nutrition Score
11.480000032031%

Flavonoids

Luteolin
0.04mg

Nutrients percent of daily need

Calories:249.71kcal
12.49%
Fat:12.17g
18.72%
Saturated Fat:5.22g
32.61%
Carbohydrates:23.65g
7.88%
Net Carbohydrates:21.19g
7.7%
Sugar:2.56g
2.84%
Cholesterol:36.96mg
12.32%
Sodium:560.55mg
24.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.49g
24.98%
Vitamin B6:0.55mg
27.63%
Vitamin B1:0.32mg
21.39%
Potassium:706.16mg
20.18%
Phosphorus:199.72mg
19.97%
Selenium:11.27µg
16.1%
Vitamin B3:2.85mg
14.23%
Calcium:141.76mg
14.18%
Vitamin C:9.75mg
11.81%
Manganese:0.24mg
11.8%
Vitamin B2:0.2mg
11.57%
Vitamin B12:0.68µg
11.35%
Zinc:1.67mg
11.14%
Magnesium:43.42mg
10.85%
Iron:1.77mg
9.84%
Fiber:2.46g
9.84%
Copper:0.19mg
9.56%
Vitamin A:374.9IU
7.5%
Vitamin B5:0.69mg
6.92%
Vitamin E:0.96mg
6.38%
Folate:23.55µg
5.89%
Vitamin K:5.61µg
5.34%