thepioneerwoman
Deviled Potato Bites
Deviled potato bites will be the unexpected hit of your party appetizers. Baby gold potatoes are roasted then stuffed with filling reminiscent of deviled eggs!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 35 min👤 Holli Dawkins📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●knife
- ●bowl
- ●measuring spoon
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
Halve the potatoes and place them on a rimmed baking sheet. Drizzle with the olive oil, toss to coat, and arrange them cut-side up. Roast until tender and the flesh can be easily pierced with a paring knife (do not let them get very brown), 25 to ⏱️ 30 minutes.
3
Let the potatoes rest until cool enough to handle (5 to ⏱️ 10 minutes), then use a melon baller or a teaspoon measuring spoon to scoop out a round hole from the cut side of each (about ¾ inch wide). Process the scooped potato flesh through a ricer and place in a medium bowl. Alternatively, use a potato masher or fork to mash the flesh smooth. Add the mayonnaise, mustard, and jalapeño brine, and stir to combine.
4
Arrange the scooped potatoes cut-side down on the baking sheet, sprinkle with the salt and pepper, and roast until crisp, 5 to ⏱️ 7 minutes.
5
Transfer the filling to a piping bag fitted with a fluted tip or a zip-top bag with one corner snipped off. Flip the potatoes cut-side up. Pipe filling into each potato half and garnish each with a sprinkle of paprika and a jalapeño slice. Serve warm or at room temperature.
Paprika, for garnish
Nutrition Facts
calories
238 Calories
fat Content
19 g
fiber Content
3 g
sugar Content
1 g
sodium Content
283 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
8 mg
carbohydrate Content
14 g
saturated Fat Content
3 g
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