Deviled Potatoes


Deviled Potatoes
Deviled Potatoes
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An allergen-free alternative to Deviled Eggs, these Deviled Potatoes are much faster to make and healthy too!
Servings
20 bite-sized potatoes
Servings
20 bite-sized potatoes
Deviled Potatoes
Deviled Potatoes
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An allergen-free alternative to Deviled Eggs, these Deviled Potatoes are much faster to make and healthy too!
Servings
20 bite-sized potatoes
Servings
20 bite-sized potatoes
Ingredients
  • 10 whole red potatoes
  • ~12 ounces hummus any flavor
  • paprika
  • black pepper
  • dill
Servings: bite-sized potatoes
Units:
Instructions
  1. I suggest leaving the skin on the potatoes. Boil the potatoes until they are fork-tender but are not falling apart. Allow the potatoes to completely cool.
  2. Cut each potato in half length-wise, then scoop out a little section in the middle (to mimic where an egg yolk would be). You can also slice off a thin section of the bottom of the potato halves so that they don't roll over when plated.
  3. For an extra-fancy touch, use a pastry bag to fill the potatoes with hummus. Or, just spoon the hummus in.
  4. Garnish with a sprinkle of paprika, a sprinkle of black pepper, and a small sprig of dill. Enjoy your Deviled Potatoes!
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