Boy all deviled potatoes are a fun, bite-sized twist on classic deviled eggs, swapping the egg for creamy, tender baby potatoes. Each potato is scooped, filled with a rich, tangy mashed filling, and baked until golden — a crowd-pleasing appetizer that’s easier to make than it looks and always disappears fast. The combination of smooth filling, crisp potato skins, and a pop of paprika makes these little bites irresistible.
Ingredients
- 2 lb (900 g) baby potatoes (about 24–30 potatoes, 1–2 inches wide)
- 2 tbsp (30 ml) olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika (plus more for garnish)
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (8 g) fresh chives, finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub the baby potatoes well and pat them dry. Toss them with olive oil, salt, and pepper on the prepared baking sheet. Roast for 25–30 minutes, until fork-tender. Let them cool for 10 minutes, or until cool enough to handle.
- Using a small spoon or a melon baller, scoop out the center of each potato, leaving a 1/4-inch (6 mm) shell. Place the scooped-out potato flesh into a medium bowl. Be careful not to break the skins.
- To the bowl with potato flesh, add sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, and paprika. Mash with a fork or potato masher until smooth and creamy. Taste and adjust seasoning if needed.
- Spoon or pipe the filling back into the potato shells. You can use a piping bag with a star tip for a fancy look, or just use a spoon for a rustic style.
- Place the filled potatoes back on the baking sheet. Brush the tops lightly with melted butter (optional but adds richness). Bake for 10–12 minutes, until the tops are lightly golden and the potatoes are heated through.
- Remove from the oven and sprinkle with paprika and fresh chives. Serve warm.
Tips
- Choose the right potatoes: Look for baby potatoes that are uniform in size so they cook evenly. Yukon Gold or red potatoes work best because they hold their shape and have a creamy texture.
- Don’t over-scoop: Leave a sturdy shell of about 1/4 inch (6 mm) so the potatoes don’t collapse. If you accidentally break one, just eat it as a snack — no one will know.
- Make ahead: You can prepare the filled potatoes up to a day in advance. Store them in an airtight container in the fridge, then bake just before serving. Add 2–3 minutes to the baking time if they are cold from the fridge.
- Substitutions: Greek yogurt can replace sour cream for a tangier, lighter filling. For a dairy-free version, use vegan sour cream and mayonnaise.
Serving Suggestions
Serve these deviled potatoes as an appetizer at parties, potlucks, or game-day spreads. They pair beautifully with grilled meats, roasted chicken, or a fresh green salad. For a brunch, serve them alongside scrambled eggs and fruit. They are also great as a side dish for a holiday dinner.
Variations
- Bacon Cheddar: Stir in 1/4 cup (30 g) shredded cheddar cheese and 2 slices of cooked, crumbled bacon into the filling. Top with extra bacon bits.
- Herb & Lemon: Add 1 tbsp (15 ml) fresh lemon juice and 1 tbsp (4 g) chopped fresh dill to the filling. Garnish with extra dill.
- Spicy Chipotle: Mix in 1–2 teaspoons of minced chipotle pepper in adobo sauce for a smoky kick.
- Loaded Baked Potato: Fold in 1/4 cup (30 g) shredded cheddar, 2 tbsp (30 g) cooked and crumbled bacon, and 1 tbsp (15 g) chopped green onions. Top with a dollop of sour cream.
Storage and Reheating
Store leftover deviled potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. You can also microwave them in 30-second intervals, but the skins may soften. For best texture, avoid freezing, as the potatoes can become watery.
Frequently Asked Questions
Can I use regular-sized potatoes instead of baby potatoes?
Yes, you can use larger potatoes, but you’ll need to adjust the cooking time. Cut them into 1.5-inch chunks before roasting, and roast for 30–35 minutes. Scoop and fill as directed.
Can I make these ahead of time for a party?
Absolutely! Prepare the potatoes through step 5, then cover and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if they are cold.
Why is my filling runny?
If the potatoes are too wet, the filling can become loose. Make sure to drain any excess liquid from the potato flesh after scooping, and avoid over-mashing. If needed, add a tablespoon of instant potato flakes to thicken.
Can I serve them cold?
Yes, they can be served cold, similar to deviled eggs. However, the flavors are more pronounced when served warm. If serving cold, skip the final bake and just chill until ready to serve.
What can I use instead of mayonnaise?
For a lighter option, use plain Greek yogurt or a combination of yogurt and sour cream. You can also use mashed avocado for a dairy-free, healthy fat substitute.
How do I prevent the potatoes from toppling over?
If your potatoes are not flat on the bottom, slice a tiny bit off the bottom to create a stable base. This is especially important if you’re serving them on a platter.
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