Deviled potato bites are a playful, bite-sized take on classic potato salad—an ideal appetizer or side dish for a summer party, backyard barbecue, or casual gathering. They’re simple to make, can be prepared ahead of time, and present beautifully on a platter. These crispy baked potato shells filled with a creamy, tangy potato salad mixture are easy to snack on and always popular with guests.
Prepare them in about an hour, including baking and cooling time. Baking the potatoes rather than boiling them gives the skins a satisfying crispness that makes each bite especially enjoyable. The filling is a balanced mix of mayonnaise, sour cream, mustard, herbs, and capers for a bright, savory flavor. You can serve them immediately or chill them for later—either way they travel well and are excellent for potlucks.
A great side dish to Smoked Chicken Wings!
Deviled Potato Bites
These little deviled baked potatoes are perfect for summer entertaining. The recipe yields attractive, handheld portions that are both flavorful and convenient—no fork required. They are especially great when you want a dish that can be made in advance and arranged on a tray just before guests arrive.
To start, preheat your oven to 350°F (175°C). Toss the small red potatoes in olive oil and a portion of the kosher salt, then spread them in a single layer on a rimmed baking sheet. Bake until they are tender when pierced with a toothpick—about 40 minutes—then cool briefly so they are easy to handle.
Once the potatoes are cool enough to touch, halve each one and carefully scoop out the pulp, leaving the skins intact to form small shells. Set the pulp aside in a bowl for mashing. Return the shells to the baking sheet cut-side up and bake them an additional 10 minutes to firm and crisp the edges. Allow the shells to cool completely before filling so they retain their shape.
Mash the reserved potato pulp to your preferred texture—some small chunks are nice for mouthfeel, but avoid making the filling too smooth. Fold in mayonnaise, sour cream, whole grain mustard, chopped chives, chopped dill, capers, lemon zest if desired, and the remaining kosher salt and freshly ground pepper. Taste and adjust seasonings so the filling has bright, balanced flavors.
Carefully spoon or pipe the potato mixture into each cooled potato skin, mounding slightly. Garnish with extra chives, a sprinkle of fresh dill, or a few capers on top for a polished look. These are best served chilled or at cool room temperature, so they’re perfect to assemble in the morning or the night before an event.
These bites make excellent finger food for parties and gatherings. They pair well with grilled proteins and smoky flavors, and they add a fresh, creamy contrast to heavier dishes.
Try them alongside deviled eggs for a themed appetizer spread—both are crowd-pleasers.
Deviled Potato Bites Recipe
Deviled Potato Bites Recipe
Deviled Potato Bites are potato salad in bite-sized form—an easy, make-ahead appetizer or side dish that’s ideal for parties and barbecues.
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10
Calories: 78 kcal
Author: Leigh Harris
Ingredients
- 1 lb small red potatoes (about 15 potatoes)
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons whole grain mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, drained
- 1/4 teaspoon fresh ground pepper
Instructions
- Preheat the oven to 350°F. Place the potatoes in a bowl or directly on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon of kosher salt; toss to coat evenly.
- Arrange the potatoes in a single layer on the baking sheet and bake for about 40 minutes, or until a toothpick or skewer pierces them easily. Remove from the oven and let cool for about 10 to 15 minutes.
- Cut each potato in half crosswise. Use a small spoon to carefully scoop out the potato pulp, leaving the skins intact to form shells. Place the pulp in a medium bowl for the filling.
- Return the empty potato shells to the baking sheet, cut side up, and bake for an additional 10 minutes to crisp. Allow the shells to cool completely before filling.
- Combine the mashed potato pulp with mayonnaise, sour cream, whole grain mustard, chives, dill, capers, the remaining 1/2 teaspoon kosher salt, and fresh ground pepper. Mix until well blended, keeping some small potato pieces for texture if desired.
- Carefully spoon the filling into each cooled potato shell. Garnish with extra chives or dill, and optional lemon zest or a few capers.
- Serve chilled or at cool room temperature. These can be refrigerated and filled up to a day in advance for easy entertaining.
Notes & Tips
For crisper shells, bake the potato halves a little longer before filling. If you prefer a tangier filling, add a teaspoon of lemon juice or a splash of white wine vinegar. Substitute Greek yogurt for some or all of the sour cream to lighten the filling. Keep leftovers refrigerated and consume within 2–3 days.
Nutrition
Calories: 78 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 5 mg | Sodium: 426 mg | Potassium: 105 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 49 IU | Vitamin C: 2 mg | Calcium: 8 mg | Iron: 1 mg