St. Patrick’s Day is almost upon us, and it inspires us to get in touch with our inner leprechaun and create funny and mischievous treats. Now while these deviled potatoes aren’t necessarily Irish, or devilish, we like them because they’re just silly enough (and easy for kids to make) that they seem like fun for the Day of Green.
We drew our inspiration from the amazing St. Patrick’s Day collection of produce from Melissa’s Produce that includes some fabulous Idaho potatoes such as fingerling potatoes, Ruby Gold potatoes, and baby Yukon Gold potatoes; as well as green classics like cabbage, Brussels sprouts, baby kale, and leeks. (Side note: Why does anyone need green food coloring for St. Patrick’s Day where there are so many “real” green foods out there? I’m thinking spinach frosting, rainbow chard cake… you get the picture.)
Anyway, the baby Dutch yellow potatoes are just about the size of an egg, which is what made us think of deviled potatoes. These are basically twice-baked potatoes but with a little paprika on top to remind you that it’s supposed to look like an egg.
We tried several different techniques for roasting the potatoes for this recipe. If you roast the potatoes whole, you have to slice them very carefully and you run the risk of tearing the skin when you scoop out the potato. But if you slice them and then roast them face-up or face-down, you wind up with a little bit of a crispy top on the open part of the potato, which makes it a little harder to mash the potato innards. All in all, the whole-roasting potato technique seemed to be the better of the two, with the caveat that you need to slice and scoop very carefully once they’re roasted.
Another side note: These potatoes are not complete without our very favorite cheese in the world, which also happens to be an Irish cheese – Kerrygold’s Skellig cheddar cheese. This cheese has the perfect tang to give a kick to these little devils.
1 1/2 pound bag baby Dutch yellow Idaho potatoes (about 25 potatoes)
1 T. olive oil
1/2 cup milk or cream
1/4 cup grated Kerrygold Skellig cheddar cheese
1/4 tsp. salt
Dash of mustard powder
Paprika for dusting
Preheat the oven to 350 degrees. Place the potatoes in a roasting pan and toss gently with the olive oil. Roast for 45 minutes, or until the potatoes are tender. Remove the potatoes from the oven and, using a very sharp knife, gently slice the potatoes in half across the longest side (so you have two egg-shaped halves). Using a spoon or melon baller, scoop out the flesh of the potatoes and place the flesh in a mixing bowl.
Once all of the potatoes are scooped out, add the milk or cream, cheese, salt, and mustard powder to the bowl with the potato flesh. Using a hand-held potato masher, mash until combined (Do not over mash or the potatoes will become gluey!). Carefully place about 1 to 2 teaspoons of potato filling in each potato to fill the cavity. Return to the oven for an additional 10 minutes, or until the cheese has begun melting. Dust with paprika to serve. Serves 6.
Kid helping note: Kids can help with mashing the potatoes and with scooping the mixture into the potato skins.
Fun St. Patrick’s Day variation: Add 4 ounces chopped sauteed spinach to the potato mixture; and/or change it up with Ruby Gold potatoes.
Blogger disclosure: Melissa’s Produce provided us with produce for sampling. No compensation was received for this post; all opinions expressed are our own.