How to Make Deviled Potatoes

Here's a nice appetizer to serve before dinner with friends, at a holiday get together, or at a birthday party. This recipe makes about 12 dozen appetizers, which should be enough. However, if you're feeding an army (it happens!), just add more based on your needs.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 dozen new potatoes, whole and unpeeled
• 6 oz. container of sour cream
• Finely shredded cheese, your preference
• Chives, finely chopped
• Salt & pepper, to taste
• Olive Oil

1. Cut each potato into half, and cut a little off of the end so that each potato will sit up straight. Drizzle potatoes with olive oil and give them a sprinkle of salt and pepper, being sure to catch the skins as well as the centers. Put them in an oven pre-heated to 300 degrees F until cooked (approximately 25 to 30 minutes).
2. Once the potatoes are cooked and cooled enough to handle, carefully scoop the center out of each potato. A melon baler is preferable, but a small spoon will do. Take care to leave enough potato in to keep it from collapsing. Put the balled potato into a bowl.
3. Into the bowl of potato centers, add your sour cream first. You should be able to eyeball it based on the amount of potatoes you have. You won’t need the whole 6 oz. container. Whip the sour cream and potato together using an electric mixer until smooth and creamy. (No Lumps!)
4. Add your cheese (perhaps Asiago or Cheddar) and chives, folding them in until mixed well.
5. Stuff your potato mixture into the pastry bag. You can always use a ziplock bag with a corner cut off. Carefully pipe your mixture into the hollowed out potatoes. You’re done!

Tips & Warnings

• If you use a cheese with less tang (like Monterey Jack), then add a teaspoon or so of spicy brown mustard, for that "deviled" quality. Or add it anyway for extra bite!
• Garnish with extra cheese or chives.