Deviled Potatoes 5fix Recipes

Steps:

• Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
• Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
• Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
• Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.

Steps:

• Try deviled eggs in a new way: Pipe the filling onto potatoes! Mash the yolks of 12 hard-boiled eggs with 1/2 cup mayonnaise and 2 teaspoons Dijon mustard; season with salt and pepper (save the egg whites for an egg salad). Boil 12 baby potatoes in salted water until tender; halve lengthwise. Pipe the yolk mixture on top of the potatoes and sprinkle with paprika and chives.

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Steps:

• Boil tiny potatoes in a pot of salted water for about 12 minutes or until just tender, do not overcook (test with knife). Drain potatoes and plunge into cold water to stop the cooking process (You want the potatoes to be cooked through but a little on the firm side). When cool cut potatoes in half with a sharp knife. Using a melon baller or small spoon, carefully scoop out the inside of the potatoes, like you would for potato skins. Be careful not to dig too deep. Place the scoopings in a mixing bowl large enough to prepare the filling. Slice the eggs in half. Remove the yolks and place them into a small mixing bowl or measuring cup (I mix the yolks in with my salad dressing, it makes it creamier). Dice the eggs whites, and thinly slice the white portion of the green onion (we will use the green part for garnish). Seed and finely dice the jalapeno. Add egg, onion, jalapeno, and crumbled bacon (reserve some for garnish) to the potatoes and toss well. Add the mayonnaise, mustard, vinegar, and dry spices to the eggs yolks and mix into a creamy dressing. Add more mayo or vinegar as needed for consistency. Season with salt and pepper (go easy on the salt, you can always add more after the salad is mixed). Pour the salad dressing over the potato mixture and toss well to coat. With a spoon or small knife, fill the potatoes as you would deviled eggs (It does not work very well to pipe these, the salad is a bit to chunky). Refrigerate for several hours before serving. Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.

Steps:

• Preheat oven to 350. Place potatoes in a small bowl and drizzle with oil. Sprinkle with 1 tsp kosher salt; toss to coat. Place on baking sheet.
• Bake at 350 for 40 to 45 minutes or until tender. Remove from oven and let cool 15 minutes.
• Cut each potato in half lengthwise. carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet and bake 10 more minutes. Let cool 30 minutes or until completely cool.
• Add mayonnaise, next 6 ingredients, and, if desired, celery seed (or celery salt) to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika or garnishes before serving.