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
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