Twice Baked Halloween Mummies Recipes

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TWICE-BAKED HALLOWEEN MUMMIES



Twice-Baked Halloween Mummies image

Never fear! You can wrap up these yummy mummies in minutes with baked potatoes and five more ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

3 baking potatoes (8 to 10 oz each)
12 frozen cooked Italian-style meatballs, about 1-inch each (from 16-oz package)
1 cup tomato pasta sauce (from 14-oz jar)
6 slices (3/4 oz each) mozzarella cheese
12 small pimiento-stuffed olives
1 dill pickle, cut into twelve 1x1/4-inch pieces

Steps:

  • Heat oven to 375°F. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Let stand 10 to 15 minutes or until easy to handle.
  • Meanwhile, in medium saucepan, cook meatballs and pasta sauce over medium-high heat 5 to 7 minutes or until meatballs are hot, stirring frequently.
  • 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.
  • Place 2 meatballs and about 2 tablespoons sauce in each potato half; place on ungreased 15x10x1-inch pan. 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.
  • Bake about 2 minutes or just until cheese softens; do not melt. Place 2 olives on end of each potato to resemble eyes; place 2 pickle pieces at opposite end to resemble feet.

Nutrition Facts : Calories 230, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 0 g

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