Creepy Crawly Idaho® Potatoes


  • 17 small new Idaho® potatoes, about 2 ounces each, halved crosswise
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • ½ cup herbed light cream cheese, softened
  • 2 teaspoons fat-free milk
  • 6 ounces finely shredded reduced fat sharp cheddar cheese (1½ cups)
  • ½ cup bacon bits
  • 2 pecan halves
  • 2 ripe olive slices
  • ½ of a 15-ounce can black beans, rinsed and drained
  • 1 medium green onion


  1. Preheat the oven to 400 degrees F.
  2. Place 16 of the potatoes in a large bowl. Set the remaining potato aside for garnish. Drizzle with the oil and sprinkle with the paprika and toss until well coated. Place on a large foil-lined baking sheet, cut side down in a single layer and bake 18 minutes or until tender when pierced with a fork. Remove from the oven and cool completely on the baking sheet.
  3. In a small bowl, stir together the cream cheese and milk. Spread the cream cheese mixture evenly over the skin of each potato. Using the foil as a work surface, place the potatoes cut side down on the foil. Sprinkle each evenly with the cheese and top with the bacon.
  4. Assembly Directions:
  5. Arrange all the baked potato halves, except two, on a wooden cutting board or a large serving platter to create a curved "s" shape. Place the remaining two potatoes side by side at one end of the curve to form the "head".
  6. Arrange the pecan halves on top to form the "ears" and the olives in the center to form the "eyes". Place two black beans in the center of each olive.
  7. Cut 3 inches off the green portion of the onions and cut in thin strips to form "whiskers". Place under the head.
  8. Arrange the beans along both sides of the curve to create "feet". Cut thin strips into the remaining portion of the green onion for the "tail" and secure with a toothpick into the other end of the curve. Cut a wedge from the uncooked potato for the "nose."
Print Recipe

Yield: 32 potato halves; 4 potato halves per serving
Calories: 250
Sugar: 2 g
Sodium: 420 mg
Fat: 11 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 20 mg

Kita Roberts

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