Even though Abby Slutsky owns a bakery business, she likes to find a balance between nutritional foods, interesting side dishes, and sweets.
Halloween Showstopper Side Dish
A few years ago, I hosted an adult Halloween party. Since my guests were going all out and wearing costumes, I decided that the Halloween meal should complement the theme of the party. I really thought about the color scheme on the plates.
For the main course, I served a simply prepared salmon. It sat atop a mound of charred onions. However, my showstopping accompaniment was the potato stuffed peppers. They were a little bit of work, but all my guests raved about them. I am excited to share this whimsical Halloween recipe with you.
If you do not have a potato masher, you can improvise with a large serving fork. However, a potato masher does a better and faster job of mashing for these Halloween stuffed potatoes.
- Potato masher
- Medium to small serrated knife with a sharp point
- Silicone pastry brush
- When you remove the potatoes from the skin, add the butter to the hot potatoes immediately. Mash the potatoes a few times before you add the milk. The hot potatoes will help melt the butter, so there will not be any butter lumps in the potatoes.
- Use peppers of different colors to make an attractive jack o' lantern presentation.
- If desired, assemble these early in the day, and reheat them for dinner.
- If you are reheating the potatoes from the refrigerator, they may take a few minutes longer to cook. Check them after 20 minutes, so you can decide whether they need additional time.
|Prep time||Cook time||Ready in||Yields|
1 hour 25 min
1 hour 45 min
4 stuffed peppers
- 3 large potatoes, washed with skins
- 3 1/2 ounces butter
- 2 ounces low-fat or whole milk
- 4 medium peppers, orange, yellow, and green
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon or more pepper
- 1/2 teaspoon or more salt
- paprika, to taste
A Note About Seasoning
I do not use spices heavily. If desired, you may prefer more salt and pepper in this recipe. Feel free to adjust the seasonings to your taste.
- Preheat the oven to 400°F. Peel, scrub, and pierce the potatoes. Bake them for 1 hour or until they are soft.
- Wash the peppers, and cut off the tops taking care to leave as much of the pepper in tact as possible. Using a small, pointed serrated knife, carefully carve a jack-o'-lantern face in each pepper. I usually make triangular eyes and a triangular nose. I use the knife to make a jagged top lip, but usually make a slightly curved one for the bottom lip.
- Put the oil on a plate and mix it with the garlic. Using a pastry brush, coat the peppers lightly with the olive oil.
- Place the jack-o'-lantern peppers on a baking sheet or tin pan until the potatoes are fully baked. When the potatoes are slightly soft and fully baked, remove them from the oven.
- Preheat the oven to broil, and put the peppers in the oven. It should take about 15 minutes for the peppers to get slightly charred and wrinkled in areas. Rotate them, as needed.
- While the peppers are roasting, cut the potatoes lengthwise. Scoop the potatoes out of their skins, and place them in a bowl. Add the butter to the potatoes, and mash them slightly until the butter begins to soften and melt.
- Add the milk, pepper, and salt to the potatoes and mash the mixture again.The potatoes can be a little lumpy. If desired, taste the potatoes and adjust the seasoning.
- Check the peppers and remove them from the oven when they are a little charred. Stuff each potato with a generous portion of the potatoes. Sprinkle the top of the potato filling with paprika.
- Bake the Halloween potatoes for an additional 25 minutes at 350 degrees, or cover them in the refrigerator if you want to make them later in the day.
Main Course Pairing and Plating
I served this Halloween side dish with salmon that was lightly brushed with balsamic vinegar salad dressing and seasoned with salt, pepper, and dill. I baked it at 350 degrees for about 20 minutes.
While the salmon and Halloween potatoes were cooking, I cut two large onions into thin slices that I halved. I cooked them over a high flame with a tablespoon of olive oil and some salt and pepper. When the onions were slightly black, I removed them from the pan. I put a small mound of charred onions under each piece of fish when I plated the dish. I served the jack-o'-lantern potatoes family style, so everyone could choose the color pepper they preferred.
© 2020 Abby Slutsky
Abby Slutsky (author) from America on September 03, 2020:
Thanks for reading.
Danny from India on September 03, 2020:
Thanks for the recipe Abby.