Deviled Potatoes

By stancec44

Two Southern classics, deviled eggs and potato salad, join forces to create these two-bite wonders. Scooping out the middle of the potato, filling it with flavor, and it stuffing it back in make it reminiscent of a deviled egg, but it taste just a like a scoop of bite-sized potato salad goodness. The pulp is mixed with sour cream, capers, mustard and a few other key ingredients that will not leave guests missing a traditional potato salad. Make them a day before your get-together, and chill until you head out. When you arrive, they'll be the right serving temperature and little clean up will be required once the party is over.

Spice these up or change filling - only received 2 stars on site

Ingredients

• 1 1 15) pound petite red potatoes (about 15)
• 1 1 15) pound petite red potatoes (about 15)
• 1 1 15) pound petite red potatoes (about 15)
• 1 1 1 tablespoon olive oil
• 1 1 1 tablespoon olive oil
• 1 1 1 tablespoon olive oil
• 1 1/2 1 1/2 1/2 teaspoons kosher salt, divided
• 1 1/2 1 1/2 1/2 teaspoons kosher salt, divided
• 1 1/2 1 1/2 1/2 teaspoons kosher salt, divided
• 1/2 1/2 1/2 cup sour cream
• 1/2 1/2 1/2 cup sour cream
• 1/2 1/2 1/2 cup sour cream
• 2 2 2 tablespoons brined capers, drained and rinsed
• 2 2 2 tablespoons brined capers, drained and rinsed
• 2 2 2 tablespoons brined capers, drained and rinsed
• 2 2 2 teaspoons chopped fresh flat-leaf parsley
• 2 2 2 teaspoons chopped fresh flat-leaf parsley
• 2 2 2 teaspoons chopped fresh flat-leaf parsley
• 2 2 2 teaspoons chopped fresh dill
• 2 2 2 teaspoons chopped fresh dill
• 2 2 2 teaspoons chopped fresh dill
• 2 2 2 teaspoons whole grain mustard
• 2 2 2 teaspoons whole grain mustard
• 2 2 2 teaspoons whole grain mustard
• 1 1 1 teaspoon lemon zest
• 1 1 1 teaspoon lemon zest
• 1 1 1 teaspoon lemon zest
• Garnish: chopped fresh flat-leaf parsley
• Garnish: chopped fresh flat-leaf parsley
• Garnish: chopped fresh flat-leaf parsley

Details

Preparation time 25mins
Cooking time 120mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.

Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes.

Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.