Halloween mini jacket potatoes recipe
 These tiny baked potatoes would be super cute if they weren’t stuffed with a spooky eyeball! These are the perfect Halloween party snack for kids and adults alike. 16 baby potatoes1 tsp olive oil 5 tbsp mayonnaise 4 tbsp tomato ketchup or 2 tbsp rose harissa 150g/5½oz mini mozzarella balls (16 balls)8 pitted green olives, cut in half widthways 8 pitted black olivessalt 16 baby potatoes 1 tsp olive oil 5 tbsp mayonnaise 4 tbsp tomato ketchup or 2 tbsp rose harissa 150g/5½oz mini mozzarella balls (16 balls) 8 pitted green olives, cut in half widthways 8 pitted black olives salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Mix the mayonnaise and ketchup together in a bowl. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Place the baby potatoes on a flat baking tray. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Drizzle with the oil and sprinkle over a pinch of salt. Toss so the potatoes are coated. Cook for 30–40 minutes until the potatoes are golden and fluffy inside. Leave to cool slightly. Mix the mayonnaise and ketchup together in a bowl. Mix the mayonnaise and ketchup together in a bowl. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Slice a cross in the tops of the potatoes, not going all the way through, and squeeze slightly apart. Dollop teaspoons of the mayonnaise filling into the middle of the potatoes. Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Meanwhile, using a small knife, carve a little hole out of the middle of a mozzarella ball. Place a green olive half into the hole, cut-side facing up. Thinly slice the ends off a black olive and place one of the ends on top of the green olive (to look like a pupil). Repeat with the rest of the mozzarella pieces and olives (use the leftover main part of the black olives in another recipe or as a snack). Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately. Put the mozzarella eyeballs on top of the mayonnaise filling in the mini jacket potatoes. Serve immediately.