Brains on the Half-skull is a traditional American recipe for a classic children's Halloween accompaniment of baked potato skins filled with spaghetti in spaghetti sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Brains on the Half-skull.
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Ingredients:
2 medium potatoes
240g thin spaghetti
420g Spaghetti Sauce
100g cheese
6 rashers of bacons, fried until crisp and crumbled
Method:
Wash the potatoes thoroughly then cut them in half crosswise. Place the potatoes cut-side up on a baking tray (you may need to make foil rings to help them stand up) then place in an oven pre-heated to 200°C and bake for about 40 minutes.
Meanwhile, cook the spaghetti according to the manufacturer's instructions (about 12 to 20 minutes) then drain in a colander over the sink. A few minutes before the potatoes are ready, heat the sauce in a small pot. Remove the potatoes from the oven and scoop out the flesh (keep this for another recipe). When the sauce begins to boil take off the heat and mix in the spaghetti. Fill the empty potato skins (the skulls) with the spaghetti mix then top with the cheese and bacon.
Pop under a grill (broiler), allowing the cheese to melt, then serve.
