Deviled Potatoes Vegetarian Twist (Print Version)
Baby potatoes filled with creamy, tangy filling and paprika. Bold vegetarian appetizer perfect for any gathering.
# Ingredients:
→ Potatoes
01 -
8 small Yukon Gold or red potatoes (approximately 680 grams)
→ Filling
02 -
60 milliliters mayonnaise
03 -
30 milliliters sour cream
04 -
10 milliliters Dijon mustard
05 -
5 milliliters apple cider vinegar
06 -
2.5 milliliters smoked paprika
07 -
1.25 milliliters garlic powder
08 -
1.25 milliliters cayenne pepper (optional)
09 -
15 milliliters chopped chives
10 -
Salt and freshly ground black pepper, to taste
→ Garnish
11 -
Additional smoked paprika, for dusting
12 -
Thinly sliced chives or green onions
# Steps to Follow:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
Scrub potatoes and arrange on the baking sheet. Roast for 25 minutes, or until fork-tender but still firm.
03 -
Remove potatoes from oven and allow to cool slightly. Slice each potato in half lengthwise.
04 -
With a small spoon or melon baller, gently scoop out a small portion from the center of each half, leaving enough edge to hold its shape. Transfer scooped potato flesh to a medium bowl.
05 -
Mash reserved potato flesh until smooth. Add mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, cayenne pepper if desired, chopped chives, salt, and pepper. Mix until creamy and well combined. Adjust seasoning as needed.
06 -
Spoon or pipe the filling evenly into the hollowed-out potatoes, slightly mounding the mixture.
07 -
Arrange filled potatoes on a serving platter. Dust with additional smoked paprika and garnish with chives or green onions. Serve warm or at room temperature.
# Additional Notes:
01 -
For a vegan option, substitute with dairy-free mayonnaise and sour cream.
02 -
Adding finely chopped pickles or capers can increase tanginess in the filling.
03 -
These can be made several hours in advance and refrigerated; allow to reach room temperature before serving.