Company Potatoes Recipe Sour Cream Recipe For Deviled

COMPANY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
• In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika.
• Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

DEVILED POTATOES

Steps:

• 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.

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!

LOADED DEVILED BAKED POTATOES

Steps:

• Preheat oven to 350°F, and line baking sheet with foil.
• Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.
• Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.
• Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.
• Fill the jackets with the potato mixture, and close the lids.
• Bake 15-20 minutes, until skin is crispy.