Brief Summary
Kelly Cooks Texas prepares "deved" potatoes for Easter, which are essentially potato salad-stuffed potatoes. She boils baby gold potatoes, scoops out the centers, and mixes them with A1 butter, mayonnaise, mustard, pickled jalapeño, and various seasonings. The mixture is then used to refill the potato skins, topped with smoked paprika and crispy bacon.
- Uses baby gold potatoes for their flavor and texture.
- Incorporates A1 butter to add depth of flavor to the mashed potato mixture.
- Combines mayonnaise, mustard, pickled jalapeño, and seasonings for a zesty potato salad filling.
Preparing the Potatoes
The initial step involves boiling baby gold potatoes in salted water until they are fork-tender. Once cooked, the potatoes are cut in half lengthwise, and the insides are scooped out, creating a vessel for the potato salad filling. This method was inspired by one of Kelly's favorite food creators, making it a perfect dish for Easter.
Making the Potato Salad Filling
To create the filling, A1 butter is mixed with the warm, scooped-out potatoes to add a rich depth of flavor. Mayonnaise, mustard, and a pickled jalapeño are added, along with garlic powder, black pepper, and Cajun or Creole seasoning. The mixture should be moist, so more mayonnaise is added if needed.
Assembling and Garnishing the "Deved" Potatoes
The potato salad mixture is spooned back into the potato skins, essentially creating stuffed potatoes. To finish, the potatoes are sprinkled with smoked paprika and topped with crispy bacon made previously. The final product is a flavorful and visually appealing dish, perfect for Easter.
