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Gluten Free Halloween Baked Potato Mummies

Posted by , October 31st, 2013
AMY-Loaded-Mummy-Baked-Potato-THUMBNAIL

Enjoying a Gluten Free Halloween can be frightfully delicious and scarily simple to make…..just be on the look out for gluten free eating zombies! One quick trip to your local ShopRite, and you can have everything you need to be the spookiest on the block

Baked Potato Mummies

Ingredients:
5 large russet potatoes
2-3 tablespoons salted butter, melted
2 scallions, thinly sliced
1/2 cup super sharp cheddar cheese, grated
Petite Peas
Crunchy Bacon
Sour Cream

Directions:
Wash potatoes and dry. Place potato on a cutting board next to a wooden spoon. Make thin slices width wise in your potato. Be sure to not cut all the way to the bottom. I use the wooden spoon as a guide when cutting the potatoes.

Place the potatoes on a plate and place in the microwave for about 10 minutes, depending on your microwave. Cook until the potatoes are just tender. Remove from microwave and place the potatoes on a tinfoil lined cookie sheet. Preheat oven to 425 degrees.

Pour the butter and sliced scallions evenly over the tops of the potatoes. Top each potato with 2-3 tablespoons of shredded cheddar cheese. Place in oven and cook for 10-15 minutes or until the cheese is bubbly and melted. Remove from oven and place two petite peas at one end of the potatoes for the mummy’s eyes.

Serve with a “Mummy Topping Bar” of crunchy bacon pieces, sour cream, grated cheeses, and roasted vegetables. A new crunchy creamy favorite, growling great for your next Halloween Party!

Halloween Egg Pod

To create a creepy looking “egg pod,” preheat your oven to 425 degrees. Line a large cookie sheet with tinfoil and place 1 stalk of brussell sprouts (sprouts still attached to the stalk) on the tinfoil lined cookie sheet.  Coat all of the brussell sprouts and stalk evenly with 2- 3 tablespoons of olive oil, 1/2 teaspoon of freshly ground sea salt, 1 teaspoon of ground cumin, and 1 teaspoon of organic garlic powder. Bake your “egg pod” for 25-35 minutes, or until the edges of the brussel sprouts are a crispy golden brown. Serve on a platter lined with large beet leaves and maybe even a few cooked crustaceans (like crawfish) to set the look! (This recipe may contain shellfish) Maybe even add a few dinosaur eggs…..

Hungry Gluten Free Zombies

Halloween Dinosaur Eggs

You might be wondering how to make dinosaur eggs, here’s how. My 9 year old nephew loves to make these with me. Hard boil a dozen white eggs. Cool in ice water and remove from water. Lightly crack the eggs all around on a clean surface, like a cutting board. You want to leave the shells on. Place the “crackled eggs” into a food storage bag with gluten free balsamic vinegar (read the label), just enough to cover the eggs. Place bag in fridge for an hour or over night. My nephew loves to bring these peel and eat “dinosaur eggs” with him to school this time of year.

To watch my live cooking segment on NBC WNYT Albany check out: http://wnyt.com/article/stories/S3190369.shtml?cat=10127

Jason Caterina, Dan Levy, Hoover, Pierre, & I

Jason Caterina, Dan Levy, Hoover, Pierre, & I

We wish you a Happy, Delicious & Safe Halloween!!
Warmest Regards & Happy Cooking,
Amy

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions.

NOTE:  Recipes were created by Amy Rota-Poulin Copyright 2013

IMPORTANT NOTICE: ShopRite provides POTLUCK bloggers with free products, offers and services for the bloggers to review. 

Gluten Free Zombie Apocalypse

 


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