-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 ½ teaspoon salt and ¼ teaspoon pepper and cook for an additional 1-2 minutes. Remove from the heat and allow to cool.

-Cut the potatoes in half lengthwise and use a spoon to scoop out the center of the potato, making sure to leave about a ½" shell.

-Place the scooped 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 ½ teaspoon salt and ¼ teaspoon black pepper.

-Spoon about ½ 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 ½ 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!