DEVILED POTATOES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 24 potatoes
Number Of Ingredients 0
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.
TWICE-BAKED DEVILED POTATOES
The delicious side dish from Karol Chandler-Ezell of Nacogdoches, Texas is flavored with bacon and cheddar, and has just a hint of Dijon mustard. And since they take under 30 minutes, they're perfect for a quick weeknight dinner.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 396 calories, Fat 22g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 635mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
DEVILED POTATO SALAD
This creamy mustard potato salad is a no-fail recipe. I always get compliments on it. I believe it came from Hellman's.
Provided by Chris from Kansas
Categories Potato
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine creamy mustard blend, mayonnaise, onion, celery, vinegar, sugar and salt.
- Add potatoes and eggs; toss gently to coat well.
- Serve immediately or cover and chill up to 1 hour.
Nutrition Facts : Calories 170.2, Fat 6.3, SaturatedFat 1.2, Cholesterol 56.8, Sodium 277.4, Carbohydrate 24.9, Fiber 2.7, Sugar 2.9, Protein 4.1
SOUTHERN LIVING - DEVILED POTATOES
This recipe is from the April 2008 Edition of Southern Living. I love these because I am not a deviled egg fan, but I'm intruiged by them (I simply am not a fan of egg) I LOVE potatoes and this would be a great potluck addition! Tip 1: Use a 1/4 teaspoon measuring spoon to scoop potato pulp Tip 2: Don't over mix the potato pulp with other ingredients, otherwise your mixture will be gummy instead of creamy. Alternative: Instead of the pulp ingredients listed, try adding sour cream, chives, bacon, cheese, garlic powder, onion powder, and celery salt for a loaded baked potato flavor! Note: Cooking time does not include chill time (15 mins 30 mins and 2 hours)
Provided by pewpew1982
Categories Lunch/Snacks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 224.4, Fat 3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 269.8, Carbohydrate 45.6, Fiber 5.5, Sugar 2.7, Protein 5.1
DEVILED POTATOES RECIPE - (4.5/5)
Provided by á-48383
Number Of Ingredients 11
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.
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DEVILED POTATOES RECIPE | MYRECIPES
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5/5 (3)Total Time 4 hrs 10 minsServings 12
- 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 a baking sheet.
- 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, 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 just before serving, if desired. Garnish, if desired.
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