Devilish Potato Stacks Recipes

DEVILED POTATOES

Deviled Potatoes image

Provided by Trisha Yearwood

Time 40m

Yield 12 servings

Number Of Ingredients 9

Ingredients

8 red-skinned potatoes, about 2 inches in diameter
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
5 tablespoons mayonnaise
1 tablespoon relish
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill, plus extra for garnish
1/4 teaspoon cayenne
Smoked paprika, for dusting

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 POTATOES

Deviled Potatoes image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 24 potatoes

Number Of Ingredients 0

Ingredients

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.

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