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.
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
SUNNY'S EASY ROSEMARY DEVILED POTATOES
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
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.
DEVILED EGG POTATO SALAD RECIPE
Steps:
- Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
- Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
- Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
- Coarsely chop the egg whites and set aside.
- Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
- Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
- Sprinkle paprika on top for garnish, cover and refrigerate until serving.
Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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 BITES RECIPE BY TASTY
Here's what you need: small yellow potatoes, chickpeas, lemon juice, garlic powder, dijon mustard, turmeric, tahini sauce, water, salt, pepper, paprika
Provided by Tasty
Categories Snacks
Yield 10 bites
Number Of Ingredients 11
Steps:
- Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
- Sprinkle with salt, and spray with cooking oil.
- Bake at 400˚F (200˚C) for 40 minutes, or until soft.
- Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
- In a food processor, combine all remaining ingredients.
- Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
- Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
- Sprinkle with paprika or seasoning salt and chives.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams
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
ROASTED DEVILED POTATOES
Categories Mustard Potato Side Roast Christmas Thanksgiving Vegetarian Quick & Easy Vinegar Fall Winter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
- Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
- While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
- Toss hot potatoes with butter mixture in cleaned large bowl until coated.
More about "deviled potatoes recipes"
DEVILED POTATOES - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
Category Side DishTotal Time 45 mins
- Allow potatoes to cool slightly until safe to touch. Use a melon baller or small spoon to remove the center of each potato to a separate bowl. Remove as much as possible without breaking through the skins. If you don’t have a deviled egg tray to serve your potatoes on, you will also want to cut a tiny piece off of each half of the potato so that they will stand up on your plate.
- Peel cooked russet potatoes and add to bowl with the scooped-out potato. Combine with mayo, mustard, fresh dill, black salt and turmeric. Taste and adjust with salt and pepper to preference.
- You can spoon the filling into the potato boats as-is, but if you want to pipe it, you will need to puree the filling first to make it smooth enough to pass through a decorative tip. You may need to add a few tablespoons of plain plant milk to thin it out, as the starch from the potatoes will thicken as you process it.
DEVILED POTATOES RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 10Total Time 2 hrs
DEVILED POTATOES
From vege-cooking.com
DEVILED POTATOES (VEGAN DEVILED EGGS) - YUP, IT'S VEGAN
From yupitsvegan.com
DEVILED POTATOES | MYRECIPES RECIPE
From crecipe.com
DEVILED POTATOES | JAMES & EVERETT
From jamesandeverett.com
DEVILED POTATOES BY POST PUNK KITCHEN ARE A GREAT VEGAN
From huffpost.com
VEGAN DEVILED POTATOES • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
VEGAN DEVILED POTATOES — PLUS MORE VEGAN RECIPES | FLIPBOARD
From flipboard.com
DEVILED POTATO SALAD - GLUTEN FREE RECIPES
From fooddiez.com
DEVILED POTATOES - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
EASY DEVILED POTATOES - BRAND NEW VEGAN
From brandnewvegan.com
DEVILED POTATOES – SRI LANKAN POTATO FRY (ALA THEL DALA)
From wandercooks.com
DEVILED POTATOES RECIPE (VEGAN DEVILED EGGS) • VEGGIE SOCIETY
From veggiesociety.com
DEVILED EGG POTATO SALAD - LAUREN'S LATEST
From laurenslatest.com
DEVILED POTATOES RECIPE | MYRECIPES
From myrecipes.com
DEVILED POTATOES - BLOOMING VEGAN
From bloomingvegan.com
DEVILED POTATOES RECIPE - JOLLY TOMATO
From jollytomato.com
EASY VEGAN FINGER FOODS: DEVILED POTATOES & STUFFED MUSHROOMS …
From wellyourworld.com
DEVILED POTATOES - DELISH KNOWLEDGE
From delishknowledge.com
DEVILED POTATOES - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
DEVILED POTATOES WITH PLANT BASED DIP & SPREAD - TOBY'S FAMILY …
From tobysfamilyfoods.com
DEVILED POTATOES RECIPE - COOK.ME RECIPES
From cook.me
EASY VEGAN DEVILLED POTATOES - FOODBYMARIA RECIPES
From foodbymaria.com
SUPER EASY DEVILED POTATOES - SAVVY IN THE KITCHEN
From savvyinthekitchen.com
DEVILED POTATOES - POTATOES USA | RECIPE | FOOD PROCESSOR RECIPES, …
From pinterest.com
DEVILED POTATOES RECIPE
From crecipe.com
DEVILED POTATOES - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
DEVILED EGG POTATO SALAD - ABOUT A MOM
From aboutamom.com
DEVILED POTATOES - POTATOES USA - TYPES OF POTATOES | RECIPES
From potatogoodness.com
DEVILED POTATOES - VEGAN DEVILED EGGS - KNOW YOUR PRODUCE
From knowyourproduce.com
DEVILED POTATOES APPETIZER RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
DEVILED POTATOES | THE NUTRAMILK | RECIPES
From thenutramilk.com
DEVILED POTATOES | 12 TOMATOES
From 12tomatoes.com
DEVILISH POTATOES - ISA CHANDRA MOSKOWITZ
From theppk.com
DEVILED POTATOES - THE HIDDEN VEGGIES
From thehiddenveggies.com
VEGAN DEVILLED POTATOES | RECIPES | PROVEG INTERNATIONAL
From proveg.com
DEVILED POTATOES - FOODBYLINGLING
From foodbylingling.weebly.com
DEVILED POTATOES - RECIPES - GREENVIEFOODS
DEVILED EGG POTATO SALAD - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love