These easy Loaded Deviled Potatoes will forever change the way you look at potatoes. They are rich, creamy, and loaded with flavor.
Oh, potatoes. My potatoes. I do forever love my potatoes – boiled, baked, twice baked, fried, and now deviled. This recipe takes potatoes to new heights for me, and the flavor boost – Yowza! I like to have fun when I’m cooking and usually imagine certain ways of doing things while I’m preparing a meal. These loaded deviled potatoes came out of such a place while I was mashing potatoes and deviling eggs to take to a friendly supper recently. My mind kept wandering to how I could combine the two – or at least combine the ideas of both deviled eggs and potatoes to come up with an appetizing and flavorsome dish. Well, I tried… and failed… on a couple of occasions with some of the ingredients until I landed on just what I was tasting for – the best loaded deviled potato EVER. I know, I know. That’s a huge claim, but these are so delicious.
Potatoes and I have had a long-standing love affair, and I’ve always viewed them as the ultimate comfort food. I just put a tuxedo on baked potatoes (metaphorically, of course) and let me say they dressed up handsomely. While the title says, “Loaded,” these are not the typical loaded baked potatoes, although some of the ingredients are found in loaded baked potatoes. The flavor boost comes from adding a few “oddball” ingredients to the already delicious ingredients found in loaded potatoes. Don’t discount these potatoes, yet based on the ingredients. I can see you squinching (<–that’s my new word) your face and thinking Ewww. These ingredients actually work together beautifully! This is a dish I get SO excited about eating. The anticipation is real.
So, let’s make some loaded deviled potatoes…
I began by washing and cutting my potatoes in half length-wise, as I would if I were deviling eggs. I used Yukon Gold potatoes because it was what I had, but you can use any potato you prefer. I sliced off a VERY SMALL piece from the bottom of each potato for leveling, brushed the potatoes with olive oil, and sprinkled with Kosher salt before popping them in the oven to bake. After the potatoes were finished baking, I set them on a rack to cool just enough to handle. I’ve had the burns that can come from handling hot potatoes, and it’s not fun. I scooped out the inside of the potatoes leaving about a small border of potato. You know how you always have that one egg that doesn’t cooperate and breaks on the edge… yep, that happened here, too. That’s why I decided to leave a small border of potato, and it seemed to work wonderfully. I then combined the scooped out portion with some of the other ingredients in a processor until smooth. Easy peasey, folks.
I know a lot of cooks who use vinegar in their deviled eggs and while I was going for a good likeness to deviled eggs, I’m not a huge fan of vinegar. I think I’ve mentioned that here before (now, my face is squinching). So, I opted for another acid to brighten the taste – fresh lime juice. I also added a little mustard and cheddar cheese to give the potato a bite, and what a boost those additions gave these potatoes. The mustard wasn’t overpowering but just subtle enough to make a difference – a good difference.
Although sour cream and mayonnaise are interchangeable as substitutes of each other, I decided to use both in this recipe. There’s something about the combination of the two that creates a smoother and creamier consistency than each condiment adds on their own. At this point, I placed the blended filling in a piping bag (you can do this or not) because it made it easier and prettier to fill the potato shells. I do suggest chilling the filling (see what I did there?) first before piping because it will thicken and make piping easier. Chill the fill, folks. I filled the shells and topped the potatoes with chives, bacon, and paprika. DELISH! They’re even great once they set up in the refrigerator overnight and eaten cold. This is the ultimate potato that can be served as an appetizer or as a side dish. If you try this recipe, you WILL love it! Be sure to leave a comment here and let me know your thoughts. Eat hearty, my friends!
Loaded Deviled Potatoes
Yield 12 servings
These Loaded Deviled Potatoes will forever change the way you look at potatoes. They are rich, creamy, and loaded with flavor.
- 6 Yukon Gold potatoes
- olive oil
- Kosher salt
- freshly ground black pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 Tablespoon Dijon mustard
- 2 Tablespoons lime juice
- 1/2 cup cheddar cheese
- 2 strips bacon, chopped
- chives and paprika for garnish
- Preheat oven to 400 degrees F. Wash potatoes and cut in half lengthwise; place on a lined baking pan. Drizzle potatoes with olive oil and salt. Bake for 35 to 40 minutes until done. Chop bacon and fry in skillet until crisp. Remove from skillet and set aside.
- Using a spoon, scoop potatoes out of shell leaving a 1/4 to 1/2 inch potato border in the shell. In a processor, combine scooped potato, mayonnaise, sour cream, mustard, lime juice, and cheese until smooth. Add filling to piping bag and pipe into empty potato shells.
- Top the potatoes with paprika, crispy bacon, and chives.
Quick tips: Slice off a very small piece from the bottom of each potato to level the potatoes. If you don't have a piping bag, you can use a plastic baggie with a corner snipped off to pipe the filling.
Serving Size 1 deviled potato
Amount Per Serving
% Daily Value
Total Fat 10.8 g
Saturated Fat 3.8 g
Cholesterol 19 mg
Sodium 465 mg
Total Carbohydrates 20.3 g
Dietary Fiber 2.8 g
Sugars 2 g
Protein 5.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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