More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Appetizers and Snacks, Side Dish
Potato| Petite
Cooking Style| Bake

Deviled Potatoes

No ratings yet
Recipe by Southern Living Editors
Print Recipe Pin Recipe
Deviled Potatoes

Ingredients

  • 1 lb petite red potatoes about 15
  • 1 Tbsp olive oil
  • 1½ tsp kosher salt divided
  • ½ cup sour cream
  • 2 Tbsp brined capers drained and rinsed
  • 2 tsp fresh flat-leaf parsley chopped
  • 2 tsp fresh dill chopped
  • 2 tsp whole grain mustard
  • 1 tsp lemon zest
  • fresh flat-leaf parsley chopped, for garnish

Instructions

  • Preheat oven to 350°F. Place potatoes in a small bowl and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet and bake until fork-tender; about 40 minutes. Remove from oven and cool for 15 minutes.
  • Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl leaving shells in tact. Place shells cut side up on baking sheet and bake in preheated oven until dry; about 10 more minutes. Cool completely; about 30 minutes.
  • Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest and remaining ½ teaspoon of salt. Spoon mixture generously into each potato shell.

Click an icon to share:

Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.