Ingredients As Bowls

Why dirty dishes when you can serve food in edible bowls? Try any of these creative suggestions, including avocados, bell peppers and eggplant.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Up Your Presentation Game

Sure, you could serve food on plates. But you can't eat plates. Instead, up your presentation game by serving food in bowls made from more food.

Cucumber Shooters

Cut cucumbers into 2-inch-tall cylinders, scoop out the centers with a melon baller, and fill with ice-cold vodka (or melon or lemon sorbet, if you are underage).

Melon Soup Bowl

Serve sunny summer gazpacho in a bowl made out of ripe melon for an added burst of juicy sweetness.

Coconut Sundae

If you're going to do all the work of opening up a coconut, you might as well reward yourself by eating a scoop of ice cream out of it. Go all out and make it the base of a sundae.

Avo-Scramble

Sure, you could bake an egg in an avocado. Or, you could scramble an egg and serve it inside an avocado — topped with plenty of black pepper, hot sauce and bacon.

Portable Potato Salad

Stuffed peppers are the perfect excuse to get more meat and cheese in your diet. Raw, they’re a perfect vessel for a cold picnic salad like a spicy potato salad.

Potato Pot-Pie Crust

Everyone knows about twice-baked potatoes. Fill your scooped-out baked potato with taco fillings, nacho toppings or chicken pot pie.

Inside-Out Eggplant Parm

Who doesn't love eggplant Parm? Serve individual portions in eggplant halves so no one has to fight over the last corner in the baking dish.

Portobello Skins

Stuffed portobello mushrooms are the slightly funkier cousins of potato skins. Fill cooked mushroom halves (scoop out the gills if you need to) with breadcrumbs, herbs and cheese, then broil till golden and crispy.

Pineapple Cocktail

If it's not broken, don't fix it: Tropical beverage, umbrella. Done.

Bonus for Fall: Crustless Pumpkin Pie

Ditch the crust the next time you decide to make pumpkin pie. Instead, bake the filling directly in a few small pumpkins for individual "pies."

Stuffing-Stuffed Apples

Blow Thanksgiving's mind: Serve stuffing in individual bowls made out of baked apple halves.