Baked Mummies

I have made so many great recipes these last few weeks but haven't been able to keep the blog up to date, so I'll start with what I made for Halloween with the family.  It was a lot of fun!  I felt like a big kid while decorating these.  And although to me personally the olives were really sour, they really made the little buggy eyeballs on the dish!  I hope everyone had fun on their Halloween!

Although mine did not look anywhere near as precision made as those on Betty Crockers website and actually resembled a small child making them...I am happy I was able to make them at all.  That's what Halloween is after all, reaching inward and becoming a big kid. =)  

Baked Mummies:

Prep Time: 15 Minutes  Total Time: 1:15 Hr:Mins

Servings: 6

Ingredients:

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

Directions:

• 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 a 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.

Source: Recipe found @ Betty Crocker