A great appetizer or simply a game day munchy(along with some wings of course) will make you feel as though it's summer outside. The creamy and flavorful texture of my spin on Deviled Eggs is perfectly suitable for those who just don't like eggs, as I. Although I quickly cook the tops of this finger food, go ahead and fully bake them if you desire.
For 4 people
- 6 small red potatoes
- 1/4 cup(s) sour cream
- 1/4 cup(s) minced cucumbers, seeds removed
- 2 strips bacon, cooked and crumbled
- 3 tablespoon(s) parmesan cheese, divided
- 1 teaspoon(s) chopped chives
- 1 teaspoon(s) cider vinegar
- 1 teaspoon(s) dijon-style mustard
- 1 teaspoon(s) red pepper sauce
- salt and pepper to taste
Deviled Potatoes Directions
- Preheat oven to 350° F. Place on a baking pan and bake for 30 minutes or until soft. Remove and cool enough to work with, about 30 minutes.
- Cut potatoes in half crosswise or lengthwise. Scoop out potato pulp into a bowl with a spoon, trying to leave skins intact. Place remaining shells on baking sheet: set aside.
Add remainder of ingredients to bowl of potato pulp and whip well with either mixer or by hand, leaving 1 tablespoon Parmesan cheese for topping. Spoon mixture even among the potato shells.
Preheat broiler. Place potatoes on pan, top with remaining tablespoon Parmesan cheese and broil at least 3 inches from heat source. Broil 5-6 minutes or until the top is slightly crispy and light brown color. Remove and serve.