Deviled Potato Skins
Servings Prep Time
12“eggs” 30minutes
Cook Time
30minutes
Servings Prep Time
12“eggs” 30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 400°
  2. Cut the potatoes in half long ways (picture a deviled egg) and microwave for 5-6 minutes until soft enough to scoop the potato out of the skins. Put the scooped-out potato in the food processor to use later in the filling. Line the potato skins on a cookie sheet with the skin side down. Brush the inside of the skins with the broth (You can use olive oil if you’d like but I prefer the oil free method). Bake the skins in the oven for 20-25 minutes or until golden brown and slightly crisp. You could also use an air fryer if you prefer.
  3. While the potatoes are baking you can prepare the filling in the food processor. Add the rest of the ingredients (except the toppings) to the potato you placed in the processor earlier and blend until still a bit chunky. I prefer the filling not to be to smooth so you can still taste the individual ingredients.
  4. Once the skins are done remove from the oven and allow to cool.
  5. Fill each skin until heaping with the filling. You will likely have some left over. Keep in the fridge to use as a delicious oil free potato hummus.
  6. Top each potato with the chives, turmeric and a dash of paprika. Salt and pepper to taste.
  7. Serve immediately or keep chilled if prepared ahead of serving. If you plan on serving them later add the toppings right before serving to keep them fresh.
Recipe Notes

These are a great dish to bring to a party or to serve as hors d’oeuvres. However, they are hearty enough to have for lunch or with a salad for supper. They have been a success anytime I have served them to my omnivore friends and family. You can mess around with the filing to try different variations. Dill works very well as does caramelized onions and sauteed mushrooms.