Herb and Cheese “Deviled Potatoes” Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Herb and Cheese “Deviled Potatoes” for a simple,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Cooking tools:
- Piping bag
- Melon baller
- Zip-top bag
- Pot
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Whisk
- Serving platter
- Plastic wrap
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- Deviled Potato Shells
- 1 lb. 454g Creamer Size Potatoes (Any Variety), split in half lengthwise.
- As Needed Cold Water
- 1 tablespoon 4g Kosher Salt
- For the Filling
- 2 cups 480 ml Hot Water
- ½ teaspoon 1g Kosher Salt
- ¼ cup 60ml Whole Milk, cold
- 1 cup 80g Dehydrated Potato Flakes
- ½ tablespoon 15ml Olive Oil
- 5.2 ounces 150g *1/2 package Garlic and Herb Cheese Spread
- 1 tablespoon 1g Fresh Chives, chopped (Parsley can be subbed)
- Garnish
- ½ cup 90g Fresh Asparagus Tips, Cut 1 inch, cooked and cooled.
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