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Deviled Potatoes Recipe

Why have plain potatoes when you can have devilishly delicious deviled potatoes?

Deviled Potatoes

 


Yes, deviled potatoes – as in, similar to deviled eggs. But these are made with your favorite potatoes that are about the size and shape of an egg. (We used Dutch yellow potatoes.) Then we basically turned them into twice-baked potatoes with cheese and a little paprika on top.

Dutch yellow potatoes

Potato Roasting Techniques

To make this recipe, we tried two different potato roasting techniques. First, we roasted the potatoes whole. We learned that by doing this, you have to slice them very carefully. You also run the risk of tearing the skin when you scoop out the potato. Second, we sliced them and roasted them both face-up and also face-down. But this technique resulted in a crispy-faced potato, and it was harder to mash the potato innards.

All in all, the whole-roasting potato technique seemed to be the better of the two. Just remember that you need to slice and scoop very carefully once they’re roasted.

Deviled Potatoes

A tasty side dish or snack with twice-baked cheesy potatoes that look like deviled eggs.

Course Appetizer, Side Dish
Cuisine American
Keyword baby dutch yellow potatoes, deviled potatoes, potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 1/2 pound bag baby Dutch yellow potatoes (about 25 small potatoes)
  • 1 tbsp olive oil
  • 1/2 cup milk or cream
  • 1/4 cup grated sharp cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp mustard powder
  • paprika for dusting

Instructions

  1. Preheat the oven to 350 degrees. Place the potatoes in a roasting pan, prick them with a fork, and toss them gently with the olive oil. Roast for 45 minutes, or until the potatoes are tender.

  2. 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.

  3. 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!).

  4. 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.

 

If you’ve got kids helping in the kitchen, this is a fun one to have them take on. Kids can help with mashing the potatoes and also with scooping the mixture into the potato skins.

St. Patrick’s Day Variation: Add 4 ounces chopped sauteed spinach to the potato mixture. In this picture we mixed it up a little bit with some red- and yellow-skinned potatoes as well.

P.S. Looking for another fun potato recipe? Try these “Hatched Potatoes” with Hatch chiles made in a waffle iron.

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Deviled Potatoes

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3 Responses to Deviled Potatoes Recipe

  1. Dorothy at Shockingly Delicious March 9, 2014 at 8:36 am #

    Love this! I’ll take…oh…7 or 8. Is that too many?

    • Jeanne March 9, 2014 at 10:12 am #

      Haha! That’s what I had too! Thanks, Dorothy!

Trackbacks/Pingbacks

  1. Idaho Potatoes Through The Seasons – weekend recipes - June 21, 2015

    […] Deviled Potatoes, for October. This recipe and image are from Jeanne Fratello of The Jolly Tomato. Once the fall rolls around I’m always ready to go right ahead and get started with comfort foods. It seems like in the fall we tend to have more evening/indoor gatherings like movie nights and soccer team dinners. That’s why I love these Deviled Potatoes – they’re tasty, easy for kids to grab, and everyone always wants to come back for seconds. If you’re really lucky, you can get the kids to help make them too! — Jeanne […]

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