Spooky Purple Potato Eyes with Smoked Avocado Mousse

Serves 24 eyes     adjust servings

This is a great last minute Halloween treat. It's nutritious and creates the perfect spooky mood!


  • 12 Idaho® Potato blue fingerlings
  • 24 pimento-filled olive slices

For the avocado mousse

  • 2 large ripe avocados, peeled and pitted
  • 2 teaspoons lemon juice or apple cider vinegar
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon salt


  1. Cook the potatoes on the stove until tender (or in your Instant Pot on high for 8 to 10 minutes and release the pressure naturally.)
  2. Let the potatoes cool, then slice in half lengthwise. Use a melon scoop to make room for the mousse.
  3. Mash the avocado in a mixing bowl, then add the lemon juice or vinegar, liquid smoke, and salt. Mix well.
  4. Scoop the avocado mousse into the potato holes you made and top with an olive slice.
  5. Serve as an appetizer on their own or on top of a salad or soup.


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