Deviled Potatoes

Deviled potatoes are exactly what they sound like, potatoes with a deviled filling, and they are just as addicting as the classic deviled egg and potato skin appetizers. 

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Everyone loves deviled eggs – the creamy, tangy filling wins every time. But who’s to say that it can only be transported to your belly in the vehicle of a hard boiled egg white? I introduce to you, deviled potatoes. These potatoes are a combination of potato skins and deviled eggs. Roasted potatoes have their middles scooped out like potato skin or a yolk of a hard boiled egg which gets mashed up with all the usual suspects found in a deviled egg: mayonnaise, vinegar, mustard, and paprika. Top them off with crumbled bacon and then devour.

You might want to double the recipe if this is the only appetizer and you are serving more than 5 people, because that’s all it took for these tasty morsels to disappear.

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Three years ago: Homemade Wheat Thins

DEVILED POTATOES

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Yield: 2 dozen Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 baby Yukon gold potatoes, halved horizontally
• 1/2 Tbsp olive oil
• Salt and pepper
• 1/4 mayonnaise
• 1 Tbsp white vinegar
• 1 tsp dry mustard powder
• 1/8 tsp paprika
• Salt and pepper to taste
• 2 slices of bacon, cooked and crumbled, optional

Directions

1. Preheat oven to 350F. Line a baking sheet with aluminum foil, set aside.
2. In a large bowl, toss potatoes with olive oil. Place on prepared baking sheet, cut-side-up. Roast for 20 minutes or until fork tender. Allow to cool completely.
3. Using a melon baller or round measuring spoon, scoop out the center of each potato (as if it were an egg yolk). Place the potato pulp in a mini food processor and add mayonnaise, vinegar, mustard powder, and paprika. Pulse until smooth (or mash together in a bowl). Season with salt and pepper.
4. Spoon or pipe the mixture into the middle of each potato shell. Sprinkle with bacon, if using.

Source: Adapted from Coconut & Lime and Allrecipes.

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