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Potato Bugs


Yield

Makes about 15 servings

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

  1. Preheat oven to 450°F. Lightly grease baking sheets.
  2. Spread potato nuggets on baking sheets. Bake 7 minutes. Loosen nuggets from baking sheets with metal spatula.
  3. Thread 3 potato nuggets onto 1 spaghetti piece. Bake 5 minutes.
  4. Carefully push carrot strips into sides of nuggets for legs. Attach vegetables with sour cream to create faces as desired.

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