Vickys Devilled Potatoes, GF DF EF SF NF

Vickys Devilled Potatoes, GF DF EF SF NF

Source : Make Sure The Potatoes Are Clean Then Halve Them Longways The Best Thing To Do Is Find Their Natural Balancing Point And Halve Them Accordinglyboil In ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 27, 2025

Step:

  1. Make sure the potatoes are clean then halve them longways. The best thing to do is find their natural balancing point and halve them accordingly

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 1 photo

  2. Boil in lightly salted water for around 15 minutes until tender

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 2 photo

  3. Drain and let cool enough so you can handle them without burning your hands

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 3 photo

  4. Using a teaspoon, scoop out the insides leaving a good border so the skins won't fall to pieces. Put what you've scooped out into a bowl

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 4 photo

  5. Mash together with the mayo, mustard, seasonings, spring onions and add enough milk to thin it down enough to come to a pipeable consistency

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 5 photo

  6. Spoon into a piping bag with a wide star nozzle

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 6 photo

  7. Pipe back into the potato shells and place on a baking tray

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 7 photo

  8. Just before serving, preheat the oven to gas 6 / 200C / 400F and place on the middle shelf for 10 minutes to brown a little and warm through

  9. Ready to serve!

    Vickys Devilled Potatoes, GF DF EF SF NF recipe step 9 photo

Ingredients

  1. 12 baby / new potatoes
  2. 4 tbsp mayonnaise - see my eggless mayo recipe previously posted
  3. 1 tsp Dijon mustard
  4. salt
  5. black pepper
  6. smoked paprika
  7. sliced spring onions / scallions
  8. dash light coconut milk

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