Skip the Eggs – Deviled Potatoes Are Ready for Your next Party!

The go-to appetizer for any party is “deviled eggs” and if you disagree, then you’re lucky! They’re easy to make but if they don’t get gobbled fast when they come out fresh, the smell will haunt your living room for at least a day. Below we have the recipe for Deviled potatoes, the new and improved deviled eggs to satisfy everyone’s comfort food cravings at YOUR dinner party!

Just check it out and let us know what you think in the comment box below. Deviled potatoes are invited to my next dinner party that’s for sure. 🙂


  • 1 pound baby red potatoes (about 15)

  • 1 tablespoon olive oil

  • 1 1/2 teaspoons kosher salt, divided

  • 1/2 cup sour cream

  • 2 tablespoons brined capers, drained and rinsed

  • 2 teaspoons chopped fresh parsley

  • 2 teaspoons chopped fresh dill

  • 2 teaspoons whole grain mustard

  • 1 teaspoon lemon zest

  • Garnish: chopped fresh parsley or dill


  1. Preheat oven to 350 degrees. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt, then toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.

  2. Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on a baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes.

  3. Stir together scooped potato, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.

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