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.
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.
Three years ago: Homemade Wheat Thins
12 baby Yukon gold potatoes, halved horizontally
1/2 Tbsp olive oil
Salt and pepper
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
- Preheat oven to 350. Line a baking sheet with aluminum foil, set aside.
- 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.
- 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.
- Spoon or pipe the mixture into the middle of each potato shell. Sprinkle with bacon, if using.