Deviled Potatoes

Deviled Potatoes

Shunick
Advanced Member
Shunick
Advanced Member
Joined: Feb 4 2006, 03:02 PM

Jul 1 2008, 05:33 PM #1



* Exported from MasterCook *

Deviled Potatoes

Recipe By :Southern Living -April 2008 via Lookangelic @ Recipe*Zaar

Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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14 petite red potatoes -- or yellow oval shaped potatoes, about the size of a plum tomato.
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup mayonnaise
2 tablespoons pickle relish -- sweet-hot pickle relish
1 teaspoon cider vinegar
1 teaspoon brown mustard -- spicy brown mustard
1/4 teaspoon fresh ground black pepper -- or to taste
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/8 teaspoon celery seed -- (I use celery salt) (optional)
1/2 teaspoon Sweet Hungarian Paprika -- or as needed for garnish
Garnishes (take your pick):
fresh dill sprigs
coarsely ground pepper
bacon -- cooked & crumbled
fresh chives -- chopped

Preheat oven to 350° F.


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.


Description:
"Plum-tomato sized potatoes are baked, then the pulp is removed and mixed as one would for deviled eggs. Filling is replaced in the twice baked potato shells and garnished as desired. Refrigerate before serving."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, July 1, 2008"
T(Cook/Bake Time):
"0:45"
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NOTES : 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: Baking the potato shells before filling them sets the shape (so they will not break when picked up) and enhances the flavor.
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