Description
These Halloween Mini Jacket Potatoes are the ultimate spooky bite-sized appetizer! Crispy baby potatoes are filled with a creamy mayo and ketchup (or rose harissa) sauce, then topped with mozzarella ‘eyeballs’ made from olives for a frightfully fun Halloween look. Perfect for parties, family dinners, or spooky movie nights — these are as delicious as they are adorable!
Ingredients
Scale
Essentials:
- 16 baby potatoes – small, firm, and evenly sized
- 1 tsp olive oil – to make the skins golden and crisp
- 5 tbsp mayonnaise – for a creamy, smooth filling
- 4 tbsp tomato ketchup or 2 tbsp rose harissa – choose ketchup for classic flavor or harissa for a spicy kick
- 150g mini mozzarella balls (about 16 balls) – the perfect edible ‘eyeballs’
- 8 pitted green olives – halved to form the iris
- 8 pitted black olives – sliced into rounds for the pupils
- Salt – a pinch to season
Optional Add-Ons:
- Chili flakes – for a touch of heat
- Fresh herbs like parsley or chives – for color and freshness
Substitutions & Shortcuts:
- Potatoes: Use small new potatoes or cut larger ones into halves.
- Dairy-free: Swap in vegan mayonnaise and dairy-free mozzarella alternatives.
- Olives: Replace with cherry tomatoes or diced red peppers for a colorful twist.
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan) or Gas 6 to heat while you prep.
- Prepare the Potatoes: Wash and dry the baby potatoes. Place them on a baking tray, drizzle with olive oil, and sprinkle lightly with salt.
- Toss and Bake: Gently toss to coat evenly, then bake for 30–40 minutes until golden, crisp outside, and fluffy inside. Test with a fork for doneness.
- Cool Slightly: Remove from the oven and allow to cool for a few minutes so they’re easier to handle.
- Mix the Filling: In a bowl, combine mayonnaise with ketchup or rose harissa. Stir until smooth and creamy.
- Slice and Fill: Using a sharp knife, make a small cross in the top of each potato. Gently squeeze to open slightly. Spoon in a small amount of the creamy filling.
- Make the Mozzarella Eyeballs: Use a knife to carve a small indent in each mozzarella ball. Place half a green olive (cut side up) in the center, then top with a small slice of black olive for the pupil.
- Assemble: Place one mozzarella ‘eyeball’ on top of each filled potato. Arrange on a platter and serve immediately while warm.
Notes
- To save time, bake the potatoes ahead of your party, then add the filling and toppings just before serving.
- For extra crispiness, brush the potatoes with a bit more olive oil halfway through baking.
- Serve with extra rose harissa or ketchup on the side for dipping.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Halloween Snacks
- Method: Baked
- Cuisine: British / Halloween Party Food
Nutrition
- Serving Size: 1 mini potato
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 7g
- Fiber: undefined
- Protein: 2g
- Cholesterol: undefined
Keywords: halloween jacket potatoes, mini jacket potatoes, spooky halloween snacks, halloween appetizers, mozzarella eyeball potatoes, halloween party food, kid friendly halloween recipes, savory halloween treats, rose harissa potatoes