Deviled Potato Bites Recipe By Tasty

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.

DEVILED POTATO BITES RECIPE BY TASTY

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!

POTATO DEVILED EGGS RECIPE BY TASTY

Steps:

• Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
• Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
• In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
• Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
• Pipe the filling into the potato cups. Garnish with the bacon and chives.
• Enjoy!