Potato Bugs
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YIELD Makes about 15 servings
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INGREDIENTS
| 1 | package (16 ounces) shredded potato nuggets |
| 6 | pieces uncooked spaghetti, broken into thirds |
| 1 | carrot, cut into matchstick-size strips |
| Sour cream, black olive slices, ketchup and broccoli pieces | |
PREPARATION:
- Preheat oven to 450°F. Lightly grease baking sheets.
- Spread potato nuggets on baking sheets. Bake 7 minutes. Loosen nuggets from baking sheets with metal spatula.
- Thread 3 potato nuggets onto 1 spaghetti piece. Bake 5 minutes.
- Carefully push carrot strips into sides of nuggets for legs. Attach vegetables with sour cream to create faces as desired.
This recipe appears in:
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