** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Wash the potatoes and cut them in half crosswise.
3. Place the potatoes cut side up on a baking pan and bake for 40 minutes.
4. While the potatoes bake, prepare the spaghetti in a medium sized pot according to the directions on the package.
5. Then carefully drain the cooked spaghetti in a colander over the sink.
6. A few minutes before the potatoes are ready, begin to heat the sauce (blood) in a small pot.
7. Remove the potatoes from the oven, and scoop out the insides of the potatoes.
8. You won't need the insides for this recipe, the empty shells will serve as the skulls.
9. When the sauce begins to boil, remove it from the heat and combine it with the cooked spaghetti to make brains.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Potato allergies.
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