Shrunken Potato Heads with Slime Dip -

lilly mathuse


Try these Shrunken Potato Heads with Slime Dip and serve them at your next freaky feast. We love seeing your creations so share your pictures with us! Tag #cookmerecipes online with your own trick or treats!
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5 Min
1 Hr


  • 1 kg
    charlotte potatoes
  • 2 Tbsp
    tbsp olive oil
  • 1
  • 100 ml
    lighter sour cream
  • 1
    clove garlic
  • ·
    ½ juiced lemon
  • 5 g

How to Make Shrunken Potato Heads with Slime Dip -


  1. Preheat the oven to gas 7, 420 °F, fan 390 °F.
  2. Using a small knife or a sharp part of a vegetable peeler, carefully carve faces into the potatoes, ⅖ inch eyes, noses and mouths.
  3. On a baking tray, toss the potatoes with oil to coat.
  4. Place potatoes, faces turning upwards and roast in the preheated oven for 40-45 minutes until golden and crispy.
  5. Combine mashed avocado, sour cream and garlic together.
  6. Stir in the lemon juice and some seasoning and whisk to combine.
  7. Top dipping sauce with chives and serve with roasted potato heads.

Printable Recipe Card

About Shrunken Potato Heads with Slime Dip -

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: American

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