Deviled Potatoes

Deviled potatoes are exactly what they sound like, potatoes with a deviled filling, and they are just as addicting as the classic deviled egg and potato skin appetizers. 

Deviled Potatoes 2

Everyone loves deviled eggs – the creamy, tangy filling wins every time. But who’s to say that it can only be transported to your belly in the vehicle of a hard boiled egg white? I introduce to you, deviled potatoes. These potatoes are a combination of potato skins and deviled eggs. Roasted potatoes have their middles scooped out like potato skin or a yolk of a hard boiled egg which gets mashed up with all the usual suspects found in a deviled egg: mayonnaise, vinegar, mustard, and paprika. Top them off with crumbled bacon and then devour.

You might want to double the recipe if this is the only appetizer and you are serving more than 5 people, because that’s all it took for these tasty morsels to disappear.

Deviled Potatoes 1

Three years ago: Homemade Wheat Thins


Makes 24


12 baby Yukon gold potatoes, halved horizontally

1/2 Tbsp olive oil

Salt and pepper

1/4 mayonnaise

1 Tbsp white vinegar

1 tsp dry mustard powder

1/8 tsp paprika

Salt and pepper to taste

2 slices of bacon, cooked and crumbled, optional


  1. Preheat oven to 350. Line a baking sheet with aluminum foil, set aside.
  2. In a large bowl, toss potatoes with olive oil. Place on prepared baking sheet, cut-side-up. Roast for 20 minutes or until fork tender. Allow to cool completely.
  3. Using a melon baller or round measuring spoon, scoop out the center of each potato (as if it were an egg yolk). Place the potato pulp in a mini food processor and add mayonnaise, vinengar, mustard powder, and paprika. Pulse until smooth (or mash together in a bowl). Season with salt and pepper.
  4. Spoon or pipe the mixture into the middle of each potato shell. Sprinkle with bacon, if using.

Source: Adapted from Coconut & Lime and Allrecipes.


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