It’s possible to make the Spud-Mummies ahead, reheating them in the oven, and then placing the cheese “wrappings” on just before serving; the heat from the potatoes will melt the cheese.
6 Generous Servings
3 12 ounce baking potatoes
2 cups ground beef mixture from the Ground Beef Module (or brown a pound of ground beef with onions, salt, pepper, and garlic.)
2 tablespoons flour
1 10 3/4 ounce can condensed beef consommé
8 ounces frozen peas and carrots
1/4 cup butter
1/2 to 1 cup hot milk
salt, to taste
6 ounces sliced provolone cheese, cut into 1/4" strips
12 stuffed green olives
- Preheat oven to 350°; bake the potatoes 1 hour or until soft. To save time, microwave 10-15 minutes.
- Meanwhile, Place the ground beef mixture in a skillet; heat over medium heat, breaking up the chunks with a fork.
- Sprinkle with the flour and stir for one minute.
- Stir in the beef consommé, bring to a boil, and cook until thickened.
- Stir in the peas and carrots and set aside to cool slightly.
- When the potatoes are done, cut in half lengthwise; scoop out the potato pulp, and place in a mixing bowl (leave about 1/4" potato in the shells to help keep the shape.
- Beat the potatoes with the butter and enough hot milk to make them fluffy; add salt to taste.
- Divide the filling among the potato shells; top with the mashed potatoes and spread to the edges, completely covering the filling.
- Bake about 30 minutes or until heated through.
- Place the potatoes on a serving platter; place strips of mozzarella to resemble mummy bandages - one across the head, and the others a little way down to make room for the eyes.
- Press two green olives for eyes and serve.
Amount Per Serving
Calories 594 Calories from Fat 253
Percent Total Calories From: Fat 43% Protein 21% Carb. 37%
Nutrient Amount per Serving
Total Fat 28 g
Saturated Fat 14 g
Cholesterol 96 mg
Sodium 1341 mg
Total Carbohydrate 54 g
Dietary Fiber 2 g
Sugars 0 g
Protein 31 g
Vitamin A 17% Vitamin C 48% Calcium 0% Iron 18%