DEVILED POTATO BITES RECIPE BY TASTY
Here's what you need: small yellow potatoes, chickpeas, lemon juice, garlic powder, dijon mustard, turmeric, tahini sauce, water, salt, pepper, paprika
Provided by Tasty
Categories Snacks
Yield 10 bites
Number Of Ingredients 11
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!
Nutrition Facts : Calories 201 calories, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams
HOMEMADE 'TATO BITES
These are inspired by one of my favorite drive-thru breakfast treats, but with my twist, of course. I add a kiss of sweetness with sweet potato and a hint of spice with my house seasoning.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings (about 42 potato bites)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool.
- Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels.
- Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, stir the flour and Miss Brown's House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons
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.
POTATO DEVILED EGGS RECIPE BY TASTY
Eggs and potatoes are a classic combo, but we bet you've never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.
Provided by Chris Salicrup
Categories Appetizers
Time 47m
Yield 24 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
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
DEVILED POTATO SALAD
Make and share this Deviled Potato Salad recipe from Food.com.
Provided by Midwest Maven
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes in water seasoned with some salt, until they're tender.
- Drain the potatoes and let them cool a bit.
- In a medium bowl add the onion, mustard, mayonnaise, paprika and hot sauce.
- Stir to combine, add potatoes and toss to coat.
- Season with salt and pepper to taste.
- Top with the chopped scallions and a sprinkling of paprika.
Nutrition Facts : Calories 347.4, Fat 10.5, SaturatedFat 1.6, Cholesterol 7.6, Sodium 384.5, Carbohydrate 59, Fiber 7.1, Sugar 5, Protein 6.7
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