Halloween , Potato Skins , Avocado , Cheddar , Vegetarian Grilling
Best for: A playful Halloween side or hearty party appetizer.
Crisp grilled potato shells hold a creamy green mash made with avocado and lime. Cheddar teeth and olive eyes turn each one into a friendly little monster.
Grill: Two-zone, 400°F. Equipment: Tongs, spoon, bowl, potato masher, brush. Course: Side dish / Appetizer.
Ingredients
55–70 minutes Cooling: 10 minutes. Total: 90–105 minutes.
- 4 medium russet potatoes, about 6–8 ounces each, scrubbed and dried
- 1½ tablespoons olive oil, divided
- ½ teaspoon fine sea salt, divided
- 1 large ripe avocado
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 2 ounces sliced cheddar
- 8 pitted black olives, halved lengthwise
Directions
Preheat the grill. Prick potatoes several times with a fork. Rub with ½ tablespoon oil and ¼ teaspoon salt. Place over indirect heat and grill covered for 45–60 minutes, turning once, until a knife slides easily into the centers.
Cool for 10 minutes. Halve lengthwise and scoop flesh into a bowl, leaving sturdy ¼-inch shells. Measure 1 cup flesh for the filling; reserve remaining flesh for another meal.
Brush shells inside and out with remaining tablespoon oil. Grill cut-side down over moderate direct heat for 3–4 minutes, then turn and grill another 3–4 minutes until lightly crisp.
Mash avocado with the measured potato flesh, sour cream, lime juice, garlic powder, pepper, and remaining ¼ teaspoon salt. Keep the mash slightly textured.
Spoon the green mash into the warm shells. Cut cheddar into small triangles and narrow curved mouth shapes. Decorate each with a cheddar mouth and teeth and two olive-half eyes.
Serve immediately while shells are warm and filling is fresh. Do not return decorated skins to the grill; the cheese shapes should remain distinct.
Grilling tip: Leave enough potato lining to support the skins as they turn. Add avocado filling just before serving to preserve its green color.
Allergens: Milk.
