Colorado potato beetle

Ingredients for 10 servings:

• 20 m.-sized potatoes, preferably with red skin
• 80 pretzel sticks
• some oil
• some olive oil
• 1 handful of rosemary
• 1 pinch of sea salt
• Pepper, colorful
• n. B. spice(s), e.g. dill or paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Baked potatoes for Halloween or other spooky occasions

Preheat the electric oven to 200 degrees Celsius and the gas stove to mark 5. Wash the potatoes thoroughly and cook until just tender, ensuring the skins are not cracked. This can also be done the day before, as the potatoes need to cool well. Grease a large baking tray with cooking oil. Halve each potato lengthwise and place skin-side down on the greased tray. Break two pretzel sticks into six roughly equal pieces. Press the pieces into the cut surface of the potato so that they resemble the outstretched legs of a beetle. Then pour a little olive oil over the beetles and season. Bake in the oven for about 20-40 minutes, until the desired browning is achieved. Serve with “blood and pus” – ketchup and mayonnaise – or serve as a snack between meals. Variation: Garnish the potato beetles with small pieces of pesto cheese or grated pesto cheese before baking.