Deviled Potatoes Vegetarian Twist (Print Version)

Baby potatoes filled with creamy, tangy filling and paprika. Bold vegetarian appetizer perfect for any gathering.

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Easy to make with simple pantry ingredients
  • Crowd-pleasing vegetarian and gluten free option
  • Fun twist on a nostalgic favorite
  • Ready in under an hour so great for parties
02 -
  • Nostalgic but with a modern upgrade
  • High in fiber from potatoes and easy on sensitive tummies
  • Vegetarian and naturally gluten free appetizer for all kinds of diets
03 -
  • Roast potatoes just until fork tender or they may fall apart when scooping
  • Mash the potato filling until completely smooth for the creamiest result
  • Always taste the filling before stuffing to get the seasoning just right

Go Back