Recipe

Halloween party appetizers need to be spooky and tasty—these Haunted Potato Skulls deliver both. Crispy shredded potato skulls, gooey melted cheddar, and finished with tiny "eyes" (thanks to sour cream and olives) that add just the right amount of silly spookiness. The Geedel Rotary Cheese Grater makes pulling this off a breeze, too. No struggling with uneven potato shreds or lumpy cheese; its sharp blades and easy-to-use design turn prep from a chore into a quick step. 

Ingredients (Serves 6)

3 large potatoes (about 600g), washed and peeled

1 cup (100g) cheddar cheese, grated

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (for a spooky red hue)

Sour cream (for "eye" garnish, optional)

6 small black olive slices (for "eye" pupils, optional)

Fresh parsley, chopped (for garnish, optional)

Instructions

Prep the Potatoes: Preheat your oven to 400°F (200°C). Secure the Geedel Vegetable Chopper to your counter with its stable suction base. Attach the 2-blade set and use the food pusher to safely shred the peeled potatoes into thin, crisp strands. Toss the shreds with olive oil, salt, pepper, and paprika, then spread evenly on a parchment-lined baking sheet.

Shape the Skulls: Using a small knife or potato peeler, carefully carve the shredded potato mixture into skull shapes on the baking sheet. Press the mixture gently to hold the form, ensuring the skulls are about 1/2-inch thick.

Bake the Base: Bake the potato skulls for 25-30 minutes, or until golden and crispy, flipping halfway to ensure even cooking. Remove from the oven and let cool slightly.

Add the Cheese: Switch to the 5-blade set on the rotary cheese graters to grate the cheddar cheese into fluffy pieces. Sprinkle the cheese evenly over the baked potato skulls. The detachable handle simplifies handling large batches for a festive spread.

Final Bake: Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly, enhancing the spooky effect.

Decorate and Serve: Remove from the oven and let cool for 5 minutes. Add small dollops of sour cream for “eyes” and place olive slices on top for pupils if desired. Sprinkle with chopped parsley for a ghostly touch. Serve warm as a haunting appetizer for your Halloween party.

Tips and Variations

Spice It Up: Add a pinch of chili powder for an extra fiery skull.

Veggie Twist: Mix in shredded carrots (2-blade set) for added color and nutrition.

Storage: Refrigerate leftovers for up to 2 days; reheat in the oven for crispness.

Pairing: Serve with a side of salsa for a festive red dip.

Conclusion

The cheese grater hand crank elevates your Haunted Potato Skulls with its sharp premium blades for perfect potato shreds and cheese grates. The safe and easy to use design with the food pusher keeps hands protected, while the versatile everyday tool supports a range of Halloween creations!