Devilled Potatoes
These Devilled Potatoes are a fun, vegetarian spin on classic devilled eggs - perfect as a party appetizer, picnic dish, or just a tasty snack. Crispy roasted baby potato skins are filled with a creamy, herby, potato salad-style filling made with Greek yogurt (or mayo), red onion, cucumber, lemon, garlic, and fresh dill and parsley. They're easy to prep ahead and serve hot or cold, depending on the vibe.
Essentially, we've got a bite-sized portion of potato salad loaded into a crispy potato skin. Delicious and very difficult not to devour all by yourself!
For more fun party recipes, try this delicious hot spinach dip, these Greek roasted potatoes with whipped feta, and these mushroom tartlets.
Ingredient Notes
You'll find exact measurements in the recipe card below. Here's a breakdown of what you'll need and possible swaps:
- New Potatoes: Small and waxy, they are perfect for scooping and roasting. You can also use baby potatoes or fingerlings.
- Greek Yogurt: Adds tang and creaminess to the filling. I prefer Greek yogurt for a potato salad, but you can of course sub in mayonnaise, sour cream, or a mix of both, depending on your preference.
- Red Onion: Adds crunch and sharpness. You could use shallots for a milder flavor.
- Cucumber: Keeps things fresh and light. Make sure it's finely diced so it doesn't overpower the filling. You could even grate in the cucumber (squeezing out excess moisture).
- Fresh Dill & Parsley: The classic herb combo for potato salad-style dishes. You can substitute with chives or a little fresh mint if needed.
- Dijon Mustard: Adds a little bite and depth. A small but mighty ingredient - don't skip it!
- Paprika: A nod to traditional devilled eggs, and adds just the right color and hint of smokiness to the tops of your spuds.
Variations & Substitutions
Here are a few ways you could switch up this devilled potatoes recipe:
- Make it vegan
Use a dairy-free yogurt or vegan mayo to make this recipe completely vegan-friendly! - Add heat
Mix in a little hot sauce, diced jalapenos or cayenne pepper for some spice. - Switch up the filling
This devilled potato recipe would work great with a classic filling of sour cream, cheese, and vegan bacon bits or even with some mac and cheese stirred in! Get creative with your options.
How To Make This Devilled Potatoes Recipe
Here's a quick step-by-step overview for making your devilled potatoes - you'll find the full instructions in the recipe card below.
1. Boil the Potatoes
Place your new potatoes in a saucepan, cover them with water, and then boil. Cook the potatoes for around 15 minutes, or until fork-tender. Drain and let cool slightly, then slice each potato in half lengthwise and scoop out the centers. Try to leave a little border of potato in the potato skins to avoid them completely collapsing!
2. Crisp the Skins
Arrange the empty skins skin-side up on a baking tray. Drizzle them with olive oil, salt, and pepper, and roast at 200°C (395°F) for 15 minutes, until golden and crispy.
3. Make the Filling
Meanwhile, mash the scooped-out potato flesh with the red onion, cucumber, garlic, lemon juice, Dijon mustard, yogurt (or mayo), herbs, salt, and pepper. Adjust any of your seasonings to taste.
4. Fill & Serve
Spoon the potato filling back into the crispy roasted skins. Sprinkle each one with paprika, and serve hot - or chill and serve cold later. These devilled potatoes are best served warm and fresh, though!
Top Tips \ Chef's Notes
- Don't skip crisping the skins: That golden texture makes all the difference to the final result - you could just fill the boiled potato skins, but it won't have quite the same effect.
- Mash the filling while the potatoes are still warm for a smoother texture.
Storage
If you do have leftovers, store them in the fridge in an airtight container for up to 3 days. These are delicious chilled too - just skip the oven step if you're going for a cold version. If serving warm, reheat in a low oven or air fryer to keep the skins crispy.
How To Serve?
- As a snack or appetizer at a party or picnic
- Alongside a fresh salad or soup for a light lunch
- With other mezze dishes like stuffed grape leaves, hummus, and olives
- As a vegetarian finger food on a platter
FAQs
Yes! Assemble the filling and crisp the skins ahead. Just fill and warm before serving-or serve them cold if that's your preference.
You can, but smaller potatoes work better for finger-food size and presentation.
Absolutely-use whatever base you prefer or even a 50/50 mix for a richer filling.
Yes! The filling has a creamy, herby flavor that works really well even when chilled. I would recommend serving them hot for the best flavor, though.
Devilled Potatoes
These devilled potatoes are a fun vegetarian twist on traditional devilled eggs. We've got crispy potato skins with a delicious potato salad filling.
Ingredients
- 10 new potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 small red onion, finely diced
- ½ cucumber, finely diced
- 1 garlic clove, minced
- ½ teaspoon dijon mustard
- 1 cup (150g) Greek yogurt or mayonnaise
- ½ lemon, juice
- 10g fresh dill
- 10g fresh parsley
- 1 teaspoon paprika
Instructions
- Tip the potatoes into a large saucepan and cover with water. Bring to a boil and boil for 15 minutes or until a knife slides easily through the potatoes. Drain and pat dry.
- Slice each potato in half lengthwise and scoop the potato out from the skin. Set the potato filling aside.
- Arrange the potato skins on a baking sheet, skin side up. Drizzle with the olive oil and salt and pepper, and roast at 200C | 395F for 15 minutes, until the skins are golden and crispy.
- Meanwhile, make the potato filling. Mash up the leftover potato and combine it with the diced red onion, diced cucumber, minced garlic, fresh diced herbs, Greek yogurt, dijon mustard, lemon juice, and more salt and pepper to taste.
- Once the skins are crispy, arrange them on a plate and fill each potato skin with the potato salad filling.
- Sprinkle a little paprika on each devilled potato and serve while the skins are still hot!
Notes
You could also serve this recipe cold - the potato skins will still be tasty when crispy and cooled!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 47Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 32mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g
