Twice Baked Halloween Potato Graves

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You’ll totally DIG these twice-baked Halloween potato graves. With just a little bit of effort, this spooky yet easy to make dinner is to DIE for.

As I was brainstorming Halloween potato ideas with my husband, an idea jolted me like a lightning bolt coming down from the sky.

What about some Twice Baked Potato Graves that would allow some big, BOO-tiful, russet potatoes to be the star of this horror show???

“Life! Life, do you hear me?! Give my creation LIIIFFE!” – Dr. Frederick Frankenstein (Young Frankenstein).

Even though these Twice Baked Potato Graves may be cute (and a little spooky), make no BONES about it, they’re super tasty and especially kid-friendly with all the flavors and ingredients they love. Just wait until you see how fast your little goblins gobble them up.

The recipe may seem quite involved with a lot of steps, but don’t let that frighten you off. You can do this and be the most admired ghoul on the block when you serve these at the neighborhood Halloween party.

So then, without further, frightful ado, here is the recipe along with some step-by-step photos to walk you through the haunted halls so you can make your own Twice Baked Idaho® Potato Graves. *insert evil laughter and creepy music here*

TWICE BAKED POTATO GRAVES   {PRINT THIS RECIPE}
Caution: Serves 8      Prep and Cook Time:  45 minutes

4 large Idaho® russet potatoes, scrubbed
1 pound lean ground beef
3 cloves garlic (to keep the vampires away)
1 teaspoon salt, divided (plus an extra pinch to season the potato shells)
1/2 teaspoon black pepper, divided (plus an extra pinch to season the potato shells)
2 tablespoons butter (at room temperature)
3/4 cup cream of mushroom soup (I used low sodium)
1/4 cup milk
8 crackers (I used the ones with the pretzel on one side and cracker on the other)
chives
3-4 string cheese
green beans for garnish (optional)

-Pierce the potatoes with a fork or paring knife and microwave them until cooked through (this took me about 15 minutes on full power). Allow them to cool until you can easily handle them.
-Meanwhile in a large skillet over medium/high heat, deeply brown the ground beef (remember your looking to replicate dirt).
-Reduce the heat to low and stir in the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for an additional 1-2 minutes. Remove from the heat and allow to cool.
-Cut the Idaho® potatoes in half lengthwise and use a spoon to scoop out the center of the potato, making sure to leave about a 1/2″ shell.
-Place the scooped out potato into a large bowl and mash slightly with a potato masher.
-Place the potato shells onto a baking sheet and season each with a pinch of salt and pepper.
-In a small microwave-safe bowl, heat the cream of mushroom soup and the milk, being careful not to let it boil (approximately 1 minute on high power).
-Add the butter to the bowl of mashed potatoes and then pour the soup/milk mixture into the bowl.
-Mash the potatoes to form a creamy consistency and so the butter is melted throughout. Season with the additional 1/2 teaspoon salt and 1/4 teaspoon black pepper.
-Spoon about 1/2 cup of the mashed potato mixture into each shell, making sure to spread the mixture to the entire rim of the shell (this is what will hold the ground beef “dirt” in place). *Note – once each shell has 1/2 cup of mashed potatoes, divide the remaining mash evenly between the shells and proceed with the spreading technique.
-Use a spoon (or your fingers) to evenly divide the cooled ground beef to the top of each potato grave.
-Fold about 5 or 6 chives around the short end of the cracker (short on one side and longer on the other) (see photo) and then insert the chive side of the cracker into the head end of the potato grave. Trim and gently adjust the chives as needed.
-Using a paring knife, trim the string cheese into bone shapes (see photos as to how to do this).
*Note – the string cheese is easier to cut when it’s at room temperature.
-Place a squirt or two of ketchup onto the tops of each grave and place a bone or two on top of the blood.
-Once assembled, warm them in a low oven (275 degrees for 10-15 minutes).
-Serve with shovel forks and enjoy!

As always, here are some step-by-step photos I took while making these Twice Baked Idaho® Potato Graves that will help you better visualize the process and take away any fears you may have 🙂
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• Pierce four russet potatoes with a paring knife and bake them in a microwave oven until soft.
• Allow the potatoes to cool completely so you can handle them.
• Cut the potatoes in half and use a spoon to scoop out the insides, making sure to leave a 1/4″ shell.
• Season the shells with salt and pepper and place the scooped out potato in a large bowl and mash lightly.

• Heavily brown the ground beef in a large skillet.
• Once browned allow to cool.
• To the potatoes in the bowl, add the mushroom soup and milk mixture and the butter.
• Mix until creamy.
• Spoon the potato mash into the potato shells making sure to spread the mash to the edge of the shells.

• Spread the ground beef over the potato mash to resemble dirt, making sure to bring the ground beef all the way to the edges.  
• Wrap 5-6 chives around the bottom of a cracker and press the cracker firmly into the top of the grave to resemble a tombstone with grass.
• Trim and adjust the chives as needed.

• Cut room temperature sting cheeses into quarters and thirds (you can do some of both sizes) and then cut the cut pieces into quarters.
• Using a paring knife cut a notch into the sides of the cut cheese.
• Trim slightly to resemble the rounded knobs of the bones.
• Use the paring knife to trim each side of each bone so the bone is thinner than the nob.

• Squirt two blobs of ketchup onto each grave and then place a bone on top of the ketchup.
• Warm the potato graves in a low oven (275 degrees) for 10-15 minutes and serve with a galvanized shovel fork (optional).

There you have it. Scary good and scary easy.

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