Never fear! You can wrap up these yummy mummies in minutes with baked potatoes and five more ingredients.
baking potatoes (8 to 10 oz each)
frozen cooked Italian-style meatballs, about 1-inch each (from 16-oz package)
cup tomato pasta sauce (from 14-oz jar)
slices (3/4 oz each) mozzarella cheese
small pimiento-stuffed olives
dill pickle, cut into twelve 1x1/4-inch pieces
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.
Meanwhile, in medium saucepan, cook meatballs and pasta sauce over medium-high heat 5 to 7 minutes or until meatballs are hot, stirring frequently.
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.
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.
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.
To save time, microwave the potatoes instead of baking them. Pierce the potatoes with a fork; microwave on High for 8 to 10 minutes or until tender. Cover them; let stand about 5 minutes before cutting.
You can use pizza sauce instead of the tomato pasta sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.