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Main dish

Lemony Shrimp Scampi with Orzo and Arugula

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Lemony Shrimp Scampi with Orzo and Arugula
Add this Lemony Shrimp Scampi with Orzo to your dinner rotation. ?? (via Giada De Laurentiis)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 pound orzo pasta
Vinaigrette:
  • ⅓ cup extra-virgin olive oil
  • Zest of 2 large lemons
  • ½ cup fresh lemon juice (from 2 large lemons)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • ½ cup dry white wine, such as pinot grigio
  • 5 cups (6 ounces) baby arugula
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
  2. For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
  4. Transfer to a large bowl and serve.

Watch the recipe video here:

How to Make Giada's Lemony Shrimp Scampi with Orzo and Arugula

Add this Lemony Shrimp Scampi with Orzo to your dinner rotation. ?? (via Giada De Laurentiis)

Posted by Food Network on Monday, April 16, 2018

Salads

Layered Salad

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Layered Salad
Salad never looked so good! (Via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
Salad:
  • 2 heads iceberg lettuce, chopped
  • 4 tomatoes, cut into wedges
  • 8 ounces baby spinach
  • 8 Perfect Hard Boiled Eggs, recipe follows, chopped
  • Salt and freshly ground black pepper
  • 1 pound bacon, cooked and chopped
  • 1 bunch green onions, thinly sliced
  • 8 ounces grated sharp Cheddar
  • One 10-ounce bag frozen peas, partially thawed
Dressing:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1½ teaspoons sugar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
Perfect Hard Boiled Eggs:
  • 8 eggs
Instructions
For the salad:
  1. In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
For the dressing:
  1. Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  2. Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
Perfect Hard Boiled Eggs:
  1. Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

Watch the recipe video here:

Layered Salad

Salad never looked so good! (Via The Pioneer Woman – Ree Drummond)Save the recipe: https://foodtv.com/2S05j5K.

Posted by Food Network on Sunday, April 1, 2018

Main dish

Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle
Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Pound Cake:
  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1½ cups granulated sugar
  • 5 large eggs
  • ¼ cup heavy cream
  • 2 teaspoons vanilla
  • Strawberries:
  • One 12-ounce jar strawberry preserves
  • 2 pounds strawberries, trimmed and halved
  • 1 tablespoon lemon juice
  • Sugar, optional
  • Cream Layer:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup confectioners' sugar
  • 3½ cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
Instructions
Special equipment:
  1. a 9-by-5-inch loaf pan; a trifle bowl
For the pound cake:
  1. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
  4. Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
For the strawberries:
  1. Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and ¼ cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
For the cream layer:
  1. In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
To assemble the trifle:
  1. Cut the pound cake into 1½-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

Watch the recipe video here:

Strawberry Shortcake Trifle

Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ??Watch Valerie Bertinelli's #HomeCooking Saturdays 12|11c.

Posted by Food Network on Friday, March 16, 2018

Main dish

Italian Egg Bread Bowl

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Italian Egg Bread Bowl
Because breakfast is better in a bread bowl! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 round loaf good-quality Italian bread
  • Olive oil, for drizzling, plus 2 tablespoons
  • Kosher salt and freshly ground black pepper
  • 8 ounces loose sweet Italian sausage
  • 1 small Spanish onion, halved and thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 jarred Calabrian chiles, thinly sliced
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons torn fresh basil
  • 10 large eggs, whisked until frothy
  • 6 ounces grated provolone
  • ¼ cup grated Parmesan
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about ¾-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler.
  3. Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate.
  4. Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute.
  5. Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check--insert it into the eggs to see if it comes out with raw egg on it.)
  6. Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges.

Watch the recipe video here:

Italian Egg Bread Bowl

Because breakfast is better in a bread bowl! ??Don't miss Bobby Flay on a new #BeatBobbyFlay, tonight at 10|9c!

Posted by Food Network on Thursday, March 22, 2018

Main dish

Special Burger Sauce

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Special Burger Sauce
This Special Burger Sauce will completely transform your summer grilling game ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoons yellow mustard
  • 2 tablespoons sweet relish
  • 1 tablespoon ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
Instructions
  1. Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.

Watch the recipe video here:

Special Burger Sauce

This Special Burger Sauce will completely transform your summer grilling game ?#TheKitchen > Today at 11a|10c

Posted by Food Network on Saturday, July 7, 2018

Main dish

Avocado Emoji Swiss Roll

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Avocado Emoji Swiss Roll
Your favorite emoji gives this rolled cake a playful look and hints at what's inside: a sweet frosting made with real avocados.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Inlay Paste:
  • 7 tablespoons unsalted butter, softened
  • ⅔ cup confectioners' sugar
  • 2 large egg whites
  • 1 cup all-purpose flour
  • Juniper green gel food color
  • Neon yellow gel food color
  • Brown gel food color
Cake Roll:
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Confectioners' sugar, for sprinkling
Avocado Frosting:
  • 2 ripe avocados
  • ½ lemon
  • 3 to 4 cups confectioners' sugar
Cake Assembly:
  • ¼ cup granulated sugar
Instructions
For the inlay paste:
  1. In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg whites and beat again until incorporated, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Divide the mixture between four bowls. Tint the first bowl of paste with the juniper green food color; begin with ⅛ teaspoon, mixing and adding a little color at a time, until a dark green color is achieved. Tint the second bowl of paste with a dab (the amount picked up on the end of a toothpick) of juniper green food color and dabs of neon yellow food color. Mix until a light avocado color is achieved. Tint the third bowl with two dabs of neon yellow gel food color and mix until bright yellow is achieved. Tint the fourth bowl using the brown food color; begin with ⅛ teaspoon and add more until a dark brown color is achieved. Transfer each color to a piping bag with a small hole snipped in the end. You may also fit each bag with a small round decorator tip, if desired.
  2. Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Print the Avocado Emoji Template (link below) and trace the pattern onto the piece of parchment paper using a pencil. Flip the paper over so that the side with the drawn emojis is touching the pan. You should be able to see the images through the paper. Pipe a line of yellow paste around the face (oval part) of the avocado, then use the brown paste to fill in the round shape in the center (the avocado pit). Fill in the yellow outline using the light green paste. Finally, use the dark green to pipe the avocado shell-shape. Transfer the pan with the piped images to the freezer while you prepare the cake batter.
For the cake roll:
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer, beat the eggs on high speed using the whip attachment until they lighten in color considerably and have the appearance of yellow cake batter, about 5 minutes. With the mixer still running, slowly add the granulated sugar and oil to the whipped eggs. Next, add the buttermilk and vanilla extract.
  3. Sift together the flour, baking powder and salt. Slowly add the dry ingredients to the liquid ingredients. Mix until well combined. Pour the batter into the prepared jelly roll pan and over the inlay paste emojis. Smooth the batter using a rubber spatula to distribute it evenly.
  4. Lay a large cotton tea towel on a work surface. Sprinkle the towel with confectioners' sugar and rub the sugar into the towel with your hands. Set aside.
  5. Bake until the cake springs back when pressed with fingers, 10 to 12 minutes (check at 10 minutes). Immediately turn the cake out onto the tea towel--do this without delay! Peel off the parchment to reveal the avocado design. Gently flip the cake over so that the avocados are against the tea towel. Immediately roll the cake into the tea towel, beginning at the narrow end. Roll as evenly as possible. Place the cake in the towel on a refrigerator shelf and chill for 1 hour.
  6. For the avocado frosting: Halve and pit the avocados. Using a spoon, scoop the avocado from the skins and place in the bowl of an electric mixer. Squeeze the juice from the lemon half into the bowl over the avocados. Mix on high speed until the avocados are creamed with just a few pea-sized solid pieces of avocado in the mixture. Add the confectioners' sugar a little at a time until thick, spreadable frosting forms.
For the cake assembly:
  1. Remove the cake from the refrigerator and gently unroll; allow the most tightly rolled end to remain slightly curled. Apply the avocado frosting to the cake in a smooth even layer using an offset spatula. Re-roll the cake and then roll it up in the tea towel. Refrigerate until firm, about 1 hour.
  2. Combine the granulated sugar and ¼ cup water in a saucepan and place over medium-high heat. Heat, stirring, until the sugar is melted. Transfer to a small bowl and allow to cool to just warm.
  3. Remove the cake from the refrigerator. Brush the outside of the cake with the simple syrup using a pastry brush. Apply the syrup in an even layer to remove the dusty confectioners' sugar appearance. Serve the cake immediately or cover with plastic wrap and refrigerate until ready to serve.

Watch the recipe video here:

Avocado Emoji Swiss Roll

Your favorite food emoji is coming to LIFE in this Avocado Swiss Roll ?? This is all we’ve avo wanted, SprinkleBakes!Catch new episodes of #HolidayBakingChampionship Mondays at 9|8c! Save the recipe: http://bit.ly/2F4uiQ8

Posted by Food Network on Thursday, November 8, 2018

Main dish

Grilled Chorizo-Stuffed Hasselback Pineapple

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Grilled Chorizo-Stuffed Hasselback Pineapple
Calling all adventurous grillers: Every forkful of this stuffed and grilled pineapple is sweet, salty and spicy. The teriyaki cucumber salad adds a perfect cooling bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ripe pineapple
  • 1½ cups teriyaki sauce, such as Kikkoman® Teriyaki Marinade and Sauce
  • 1 pound bulk fresh chorizo
  • 1 English cucumber, halved and thinly sliced
  • 1 Fresno chile, seeded and thinly sliced
  • Juice of 1 lime
  • ½ red onion, thinly sliced
  • Warm cooked rice, for serving
Instructions
  1. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  2. Slice ½ inch off the bottom of the pineapple to remove the skin and make the bottom flat. Stand the pineapple on a cutting board, holding it from the top, and use a knife to slice away all the skin from the sides. Cut the pineapple in half lengthwise, starting at the crown and going straight down through the core to the bottom. Position one pineapple half core-side down on the cutting board and place a wooden spoon along each long side (this will prevent you from cutting all the way through the pineapple). Make vertical cuts in the pineapple every ¼ inch, stopping when the knife hits the spoons. Repeat with the remaining pineapple half.
  3. Transfer the pineapple halves to a 9-by-13-inch baking dish and pour 1 cup of the teriyaki sauce over them. Let sit for 10 minutes, flipping halfway through. Put a small bowl upside down on a work surface and lay one pineapple half over it, core-side down. Gently press the ends of the pineapple half down towards the work surface so the slits open and fan out a bit. Divide the chorizo in half and stuff each slit with some of the chorizo. Repeat with the remaining pineapple half and chorizo.
  4. Put the pineapple halves core-side down on the indirect-heat side of the grill and cover the grill. Cook until the chorizo is golden brown and the pineapple halves are dark yellow and tender, 25 to 35 minutes. Brush with ¼ cup of the teriyaki sauce and transfer to a cutting board.
  5. Add the cucumber, chile, lime juice, onion and remaining ¼ cup teriyaki sauce to a medium bowl and mix to combine.
  6. Stand up each pineapple half on a cutting board, hold it firmly by the crown and slice down the length into pieces. Serve over rice with the cucumber salad.

Watch the recipe video here:

How to Make Grilled Chorizo-Stuffed Hasselback Pineapple

Hasselback Pineapple with CHORIZO is the most impressive dish you’ll grill all summer! ?? http://bit.ly/2zpWBW9

Posted by Food Network on Tuesday, July 31, 2018

Main dish

Crumble Lovers’ Sheet-Pan Apple Crumble

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Crumble Lovers' Sheet-Pan Apple Crumble
If you are someone who is always stealing the crumbs off the top of the apple crumble, this recipe is for you. We spread the apples out on a sheet pan to maximize the surface area and upped the chewy oats and crumb topping so that every bite has plenty.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 medium baking apples, such as Gala or Fuji (about 3 pounds)
  • 1 tablespoon fresh lemon juice
  • 1½ cups packed light brown sugar
  • 2 sticks unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • Kosher salt
  • 2 cups old-fashioned rolled oats
  • 1½ cups all-purpose flour
  • Vanilla ice cream, for serving
Instructions
  1. Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into ¼-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, ¼ cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and ⅛ teaspoon salt.
  2. Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
  3. Meanwhile, combine the oats, flour, remaining 1¼ cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
  4. Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.

Watch the recipe video here:

How to Make Sheet Pan Apple Crumble

Recipe of the Day: Crumble-Lovers' Sheet Pan Apple Crumble ??? Save the recipe: https://foodtv.com/2SqmElH!

Posted by Food Network on Saturday, November 3, 2018

Main dish

Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter

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Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter
Espresso and chocolate chips make Banana Bread absolutely mouth-watering. ?? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Banana Bread:
  • 5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
  • 1 tablespoon instant espresso powder
  • 1½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 medium-ripe bananas (the peel should be pretty black), peeled and halved
  • ½ cup granulated sugar
  • 2 tablespoons lightly-packed light brown sugar
  • 1 large egg, beaten
  • 3 ounces semisweet chocolate, finely chopped
Espresso-Cinnamon Butter:
  • 1½ sticks (12 tablespoons) unsalted butter, at room temperature
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon instant espresso powder
  • Pinch of ground cinnamon
  • Pinch of fine salt
Instructions
  1. Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
  2. Whisk the flour, baking soda and kosher salt together in a medium bowl.
  3. Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
  4. Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
  5. Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

Watch the recipe video here:

How to Make Bobby's Espresso-Chocolate Chip Banana Bread

Espresso and chocolate chips make Banana Bread absolutely mouth-watering. ?? ?See more of Bobby Flay on #BeatBobbyFlay > Thursdays at 10|9c

Posted by Food Network on Sunday, April 8, 2018

Main dish

Deviled Potatoes

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Deviled Potatoes
Deviled Potatoes > Deviled Eggs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 red-skinned potatoes, about 2 inches in diameter
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons mayonnaise
  • 1 tablespoon relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh dill, plus extra for garnish
  • ¼ teaspoon cayenne
  • Smoked paprika, for dusting
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
  3. Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a ¼-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about ¼ inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
  4. Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
  5. Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

Watch the recipe video here:

How to Make Trisha's Deviled Potatoes

Deviled Potatoes > Deviled EggsWatch Trisha Yearwood's #SouthernKitchen this Saturday at 10:30a|9:30c!

Posted by Food Network on Thursday, October 4, 2018