Spooky Halloween Skull Potatoes are a fun and eerie twist on classic roasted potatoes. Using a skull-shaped mold, I turn simple mashed potato mixture into crispy, golden skulls that are perfect for Halloween dinner or as a creepy party side dish. I love how they come out crispy on the outside and creamy on the inside—totally crowd-pleasing and just spooky enough to make people smile (or shiver).
Why You’ll Love This Recipe
I love this recipe because it takes basic ingredients and turns them into something eye-catching and delicious. The skull molds make them festive, and I can prepare everything ahead of time, which makes party planning a breeze. They pair well with any Halloween meal, and I can season them in so many different ways depending on the flavor profile I want.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes, peeled and cubed
- Butter
- Milk or cream
- Garlic powder
- Onion powder
- Salt and pepper
- Shredded cheese (cheddar or mozzarella work well)
- Olive oil or melted butter (for brushing the molds)
Directions
- I start by boiling the peeled and cubed potatoes in salted water until fork tender.
- I drain and mash the potatoes, then mix in butter, milk or cream, garlic powder, onion powder, salt, and pepper until smooth.
- I stir in shredded cheese for extra flavor and texture.
- I lightly brush the skull molds with olive oil or melted butter to prevent sticking.
- I spoon the mashed potato mixture into each mold cavity, pressing it in well and smoothing the tops.
- I bake them at 400°F (200°C) for about 25-30 minutes, or until the tops are golden and the edges crisp up.
- After cooling for a few minutes, I carefully remove the skulls from the molds and serve them warm.
Servings and timing
This recipe makes about 6 to 8 skulls, depending on the mold size. I prep everything in around 20 minutes, and they bake in about 30 minutes. In total, I have them ready to serve in under an hour.
Variations
- I sometimes add cooked, crumbled bacon or chopped chives to the mashed potato mix.
- For a spicier version, I mix in some hot sauce or cayenne pepper.
- I use sweet potatoes instead of russets for a more colorful twist.
- For a stuffed version, I press a cube of cheese or cooked sausage into the center before baking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F (175°C) for about 10 minutes or until warmed through. I avoid microwaving so they stay crispy.
FAQs
Do I need a special mold for this recipe?
Yes, I use a silicone or oven-safe skull mold to get the spooky shape. It’s worth it for the effect.
Can I make the mashed potatoes ahead of time?
Absolutely. I often prepare the mash a day in advance and assemble and bake them the next day.
Will these hold their shape after baking?
Yes, as long as I pack the mixture tightly into the mold and let them cool slightly before removing, they hold up well.
Can I freeze these?
I don’t recommend freezing them after baking, but I’ve frozen the mashed potato mixture and molded them before baking with good results.
What can I serve with skull potatoes?
I love pairing them with roasted meats, spooky pasta, or other Halloween-themed mains for a full festive meal.
Conclusion
Spooky Halloween Skull Potatoes are a hauntingly delicious way to add some festive fun to my Halloween spread. They’re easy, adaptable, and always a hit with both kids and adults. Whether I’m serving them at a themed party or just having a little holiday fun, these crispy, creamy skulls never fail to impress.
Print
Spooky Halloween Skull Potatoes
- Total Time: 50 minutes
- Yield: 6 to 8 skulls
- Diet: Vegetarian
Description
Spooky Halloween Skull Potatoes are crispy on the outside, creamy on the inside, and shaped like little skulls using festive molds. They’re a fun and delicious twist on mashed and baked potatoes, perfect for Halloween parties or themed dinners.
Ingredients
2 lbs russet potatoes, peeled and cubed
4 tbsp butter
1/3 cup milk or cream
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 cup shredded cheddar or mozzarella cheese
Olive oil or melted butter, for brushing molds
Instructions
- Boil the cubed potatoes in salted water until fork tender, about 15–20 minutes.
- Drain and mash the potatoes. Mix in butter, milk or cream, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in shredded cheese.
- Brush skull molds lightly with olive oil or melted butter.
- Spoon mashed potatoes into each mold cavity, pressing firmly and smoothing the tops.
- Bake at 400°F (200°C) for 25–30 minutes, or until tops are golden and edges crispy.
- Let cool for a few minutes, then gently remove skulls from molds and serve warm.
Notes
Add bacon bits or chives for extra flavor.
Use sweet potatoes for a colorful variation.
Stuff with cheese or cooked sausage for a surprise center.
Don’t overmix the mashed potatoes to avoid gumminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 skull
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
