• 6servings
  • 75minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 baking potatoes (8 to 10 oz each)

  2. 12 frozen cooked Italian-style meatballs, about 1-inch each (from 16-oz package)

  3. 1 cup tomato pasta sauce (from 14-oz jar)

  4. 6 slices (3/4 oz each) mozzarella cheese

  5. 12 small pimiento-stuffed olives

  6. 1 dill pickle, cut into twelve

  7. 1x1/4-inch pieces

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Let stand 10 to 15 minutes or until easy to handle.

  2. Meanwhile, in medium saucepan, cook meatballs and pasta sauce over medium-high heat 5 to 7 minutes or until meatballs are hot, stirring frequently.

  3. Cut each potato in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4-inch shell. Discard pulp or reserve for another use.

  4. Place 2 meatballs and about 2 tablespoons sauce in each potato half; place on ungreased 15x10x1-inch pan. Cut cheese into 1/4-inch wide slices. Arrange cheese slices over meatball filling crossing back and forth to completely cover and resemble “bandages;" tuck ends inside potatoes.

  5. Bake about 2 minutes or just until cheese softens; do not melt. Place 2 olives on end of each potato to resemble eyes; place 2 pickle pieces at opposite end to resemble feet.


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