Deviled Potatoes

If you like deviled eggs, try this creative twist – it’s a potato lover’s dream come true!

Serves: 6Prep: 10 minutesCook: 50 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 1 pound petite white potatoes
  • 1 tablespoon Simple Truth Organic™ Italian Extra Virgin Olive Oil
  • Coarse salt, to taste
  • 1⁄2 cup sour cream
  • 2 tablespoons brined capers, drained and rinsed
  • 2 tablespoons Simple Truth Organic™ Dill Weed Leaves, chopped
  • 2 teaspoons whole grain mustard
  • 1 teaspoon lemon zest
  • Fresh flat-leaf parsley, chopped


  • Preheat oven to 350°F.
  • In small bowl, drizzle potatoes with oil, sprinkle with salt and toss to coat.
  • Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven and cool 15 minutes.
  • Cut each potato in half crosswise, then scoop out potato pulp into a medium bowl, leaving shells intact. Place shells cut side up on baking sheet and bake in preheated oven until dry, about 10 minutes. Cool completely.
  • Stir together potato pulp, sour cream, capers, dill, mustard, zest and more salt. Spoon mixture generously into each potato shell and garnish with parsley.