Mummified Meatballs In Crispy Potato Skin Coffins

• 2 medium russet potatoes
• 4 teaspoons olive oil
• 1 teaspoon dried Italian seasoning
• 4 teaspoons grated Parmesan cheese
• 12 frozen cooked meatballs (such as Johnsonville(R)), thawed
• 4 (1 ounce) sticks string cheese sticks, pulled into thin strips
• 8 candy eyeballs

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
3. Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
4. Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
5. Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
6. Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
7. Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

potatoes, olive oil, italian seasoning, parmesan cheese, frozen cooked meatballs, string cheese, eyeballs

Taken from www.allrecipes.com/recipe/267956/mummified-meatballs-in-crispy-potato-skin-coffins/ (may not work)