Devilishly Delicious: Elevate Your Taste Buds with Our Irresistible Deviled Potatoes!
Today, we’re ditching the classic deviled eggs and putting a spotlight on a delicious finger food that’s perfect for parties, potlucks, or even just a fun snack at home – Deviled Potatoes! I’m making these for a gathering where we will have heavy appetizers. Everyone always enjoys them. These beauties are surprisingly easy to make and completely customizable. We’ll be going over a basic recipe, but feel free to get creative with your fillings! So, grab your potatoes and let’s get deviling!
Start by preheating your oven to 350 degrees Fahrenheit. Next wash your potatoes and poke a few holes in each one with a fork. Then drizzle oil over potatoes and salt.
Place the potatoes on a baking sheet and bake for 40 minutes, or until tender when pierced with a fork.
Once the potatoes are cooked, remove them from the oven and let them cool slightly. Carefully cut the top third of the potato off. Remove the skin and put the potato in the bowl.
Carefully cut around the edge of the potato with a knife. Then scoop out the flesh of the potatoes, leaving a thin border around the edge. You can use a spoon or a melon baller for this. Add the scooped-out potato flesh to your bowl.
Put the potato shells back into the oven and bake for 10 minutes. Now mash the potatoes until smooth. You can use a potato masher, a fork, or even an electric mixer for this step.
Next add the sour cream or yogurt, mustard, capers, parsley, dill, and lemon zest. Season with salt and pepper to taste. Taste the filling and adjust seasonings as needed. Now mix these ingredients well.
Once the potato skins have cooled, spoon the filling mixture back into the potato shells. You can use a spoon or a piping bag for a neater presentation.
You can garnish your deviled potatoes with a sprinkle of parsley, fresh dill or paprika. Chill them in the refrigerator for at least 30 minutes before serving. Enjoy!
Recipe
Irresistible Deviled Potatoes
1 pound petite potatoes (red or Yukon Gold)
1 tablespoon Olive Oil
1/2 cup sour cream or Greek Yogurt
1 tablespoon whole grain mustard
2 tablespoons capers
2 teaspoons chopped parsley
2 teaspoons fresh dill chopped
1 teaspoon lemon zest
Salt and pepper to taste
Preheat your oven to 350 degrees Fahrenheit. Wash your potatoes and poke a few holes in each one with a fork. Drizzle oil over potatoes and salt. Place the potatoes on a baking sheet and bake for 40 minutes, or until tender when pierced with a fork.
While the potatoes are baking, prepare your filling. In a medium bowl, combine sour cream or yogurt, mustard, capers, parsley, dill, and lemon zest. Season with salt and pepper to taste.
Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut the top third of the potato off. Remove the skin and put in bowl. Carefully scoop out the flesh of the potatoes, leaving a thin border around the edge. You can use a spoon or a melon baller for this.
Add the scooped-out potato flesh to your filling mixture and mash it together until smooth. You can use a potato masher, a fork, or even an electric mixer for this step. Taste the filling and adjust seasonings as needed.
Put the potato shells back into the oven and bake for 10 minutes. Once cooled spoon the filling mixture back into the potato shells. You can use a spoon or a piping bag for a neater presentation.
You can garnish your deviled potatoes with a sprinkle of parsley or paprika. Chill them in the refrigerator for at least 30 minutes before serving.
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