Serves: 6
Total Calories: 115
Scrub and quarter potatoes. Place in large saucepan with 2 inches of water. Bring to boil on high heat. Lower heat to medium and cook for 20 minutes or until tender when pierced with a fork. Drain and mash. Stir in sugar, sour cream, dry mustard and green onion. Stir until light and fluffy. Pile into 6 mounds on lightly greased baking dish. Sprinkle with paprika and parsley. Bake at 350°F for 20 minutes or until heated through.
This Hot Deviled Potatoes recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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