Stuffed Idaho® Potato Spiders
Isabel Reis Laessig
6 large spiders or 12 small spiders
2 cups mashed Idaho® potatoes, hot
2 eggs, lightly beaten
6 tablespoons butter, softened
4 teaspoons flour
2 tablespoons olive oil
1 pound ground beef
8 tablespoons tomato sauce
1 teaspoon garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
2 cups seasoned bread crumbs
fried chow mein noodles
2 olives or capers to decorate
Preheat oven to 400º F.
Mix together the mashed Idaho® potatoes, eggs, butter and 2 tablespoons flour.
Set aside and let cool.
In a frying pan, heat the olive oil and add the ground beef and cook until no longer pink.
Stir with a wooden spoon to break up the meat.
Add the tomato sauce, garlic, oregano and salt to the cooked ground beef. Mix thoroughly.
Turn the heat to low and simmer for 30 minutes.
Remove from heat and allow to cool.
Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with one tablespoon of the meat mixture.
Cover the filling with more potato dough and shape into a ball.
Add the breadcrumbs to a large dish.
Dust the ball lightly with the remaining flour and roll in the breadcrumbs, until evenly coated.
Place the balls on a large baking sheet.
Repeat until mix is used up.
Melt the remaining 3 tablespoons butter.
Brush all the stuffed potato balls with butter.
Bake for approximately 20 - 25 minutes or until they are golden brown.
Remove from oven and let cool slightly.
Slice the olives into tiny squares or rectangles for the eyes.
Carefully add the chow mein noodles as legs.
Add the tiny olive pieces or capers as eyes.