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Deviled Potatoes

Deviled Potatoes 4

At pretty much every party you go to, you’re bound to see a platter of deviled eggs. They’ve been a classic appetizer for decades after all. We took some inspiration from that classic and went for an appetizer with a little more of a comfort food spin – Deviled Potatoes! They’re a unique and modern take on a timeless app and they’re packed with flavor.

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Deviled Potatoes 1

They’re a simple appetizer to whip up. You just bake some baby potatoes and once they’re tender (and cool to the touch), you cut them in half and carefully scoop out the insides. You mix the potatoes with sour cream, mustard, parsley, dill, lemon zest, and capers before piping or spooning the mixture back into the potato skins. See? Easy.

The nice thing is you can play around with the filling ingredients to find one you like: bacon, chives, a little bit of cheese… you name it. You could even serve a few different options on the same tray! These are an all-around crowd pleaser and a fun update on an appetizer we all know and love. Enjoy!

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Deviled Potatoes

1 hour to prepare serves 24

Ingredients

  • 1 pound (about 15) baby red potatoes
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 cup sour cream
  • 2 tablespoons brined capers, drained and rinsed
  • 2 teaspoons fresh parsley, chopped
  • 2 teaspoons fresh dill, chopped
  • 2 teaspoons whole grain mustard
  • 1 teaspoon lemon zest
  • more fresh chopped parsley and dill to garnish (optional)
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Preparation

  1. Preheat oven to 350°F.
  2. Place potatoes in a small bowl and drizzle them with olive oil. Season with 1 teaspoon of the salt and then toss to coat. Spread potatoes in single layer on a baking sheet and bake until tender, about 40 minutes. Remove from oven, let cool 15 minutes.
  3. Cut each potato in half crosswise. Carefully scoop out potato pulp and place in a medium bowl, leaving shells intact.
  4. Place shells, cut side up, on baking sheet and bake until dry, about 10 more minutes. Cool completely, about 30 minutes.
  5. To the bowl with the potato pulp, add sour cream, capers, parsley, dill, mustard, lemon zest, and remaining salt, and stir until mixed thoroughly. Spoon mixture into each potato shell and garnish with chopped parsley and dill, if desired. Enjoy!
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