Perfect for a picnic or tailgating, this finger food appetizer is sure to be a crowd pleaser.
What do you get when you cross deviled eggs with stuffed potato skins? You get the following recipe which is the best of both worlds. With all of the flavors of deviled eggs, potato salad and potato skins, this tasty dish is perfect for your next outdoor gathering.
- 12 petite red potatoes
- 1-1/2 tablespoons olive oil
- 4 boiled eggs
- 1 tablespoon Dijon mustard
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 4 dashes hot sauce
- 3 slices bacon, cooked and chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 cup scallions, finely sliced
- salt and pepper to taste
Preheat oven to 400˚F. Line a baking sheet with aluminum foil. Wash potatoes and cut in half lengthwise. Rub olive oil over the entire surface of all of the potatoes. Place the potato halves face down on the baking sheet. Bake for 20-25 minutes or until they are fork tender. Test them by turning one over and poking a fork into the cut side. It should easily glide into the flesh of the potato. Cool completely. Scoop potato flesh from the skins, leaving about 1/4 inch intact, but retaining the scooped flesh. Place the skins back on the tray, cut side up. Place under the broiler for 3-5 minutes or until the top edge is lightly browned and crisp. Remove from the oven and cool.
Separate the egg yolks and whites. Chop the whites and set aside. Place the yolks in a large bowl and mash with a fork. Add mustard, sour cream, mayonnaise and hot sauce. Stir to fully combine. Add retained potato, egg whites, bacon, parsley, dill, scallions, salt and pepper. Toss lightly and adjust salt and pepper as necessary.
Fill each potato skin with salad mixture. Top with additional herbs as desired.