Southern Living Deviled Potatoes Recipes

DEVILED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
• Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
• Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
• Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

SOUTHERN LIVING - DEVILED POTATOES

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.

DEVILED POTATOES

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.