Why You’ll Love This Recipe

These deviled potatoes are a fun and flavorful take on the traditional deviled egg. The creamy whipped feta filling adds a rich and tangy element, while the baby red potatoes provide a tender base that holds everything together. The addition of crushed blue corn tortilla chips gives each bite a satisfying crunch and a burst of color, making these potatoes not only delicious but also visually appealing. Perfect for barbecues, picnics, and any festive occasion, they are sure to be a crowd favorite!

Ingredients

12 baby red potatoes
4 ounces cream cheese, softened
6 ounces feta cheese
1 clove garlic, grated or finely minced
1 tablespoon lemon juice
1/8 teaspoon black pepper
1/3 cup finely crushed blue corn tortilla chips
Lemon wedges for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F.
Wash and dry the baby red potatoes.
Arrange the potatoes on a baking sheet and bake for 25 minutes, or until fork-tender but still holding their shape.
Remove from the oven and allow the potatoes to cool completely.
While the potatoes are cooling, prepare the filling. In a food processor, combine softened cream cheese, feta cheese, garlic, lemon juice, and black pepper.
Blend until the mixture is smooth and whipped. Taste and adjust the seasoning if needed.
Once the potatoes have cooled, cut each one in half lengthwise.
Use a small spoon or melon baller to gently scoop out a small well in the center of each half.
Spoon or pipe the whipped feta mixture into the center of each potato half.
Top each deviled potato with a generous pinch of crushed blue corn chips.
Arrange the potatoes on a white serving platter.
Garnish with lemon wedges around the platter if desired.
Serve immediately or refrigerate for up to 4 hours before serving.

Servings and Timing

Servings: 24 potato halves
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Swap the potatoes: For a different presentation, use small golden potatoes or fingerling potatoes for a change of flavor and texture.
Add bacon: Crumbled bacon can be sprinkled on top for an added savory crunch.
Switch the chip: If you’re not a fan of blue corn chips, try crushed tortilla chips, potato chips, or even pita chips for a different crunchy topping.
Add herbs: Fresh chives or parsley can be sprinkled on top for an extra burst of flavor and color.

Storage/Reheating

Storage: These deviled potatoes can be stored in an airtight container in the refrigerator for up to 4 hours.
Reheating: To reheat, place the potatoes on a baking sheet and warm them in the oven at 350°F for about 10 minutes, or until heated through. For best results, avoid reheating them with the chip topping, as the chips may become soggy.

FAQs

Can I make these deviled potatoes ahead of time?

Yes, you can prepare them up to 4 hours in advance. Just be sure to refrigerate them until you’re ready to serve.

Can I use other types of cheese?

While feta adds a unique tang, you can use other cheeses such as goat cheese or cream cheese for a different flavor profile.

Are these potatoes gluten-free?

Yes, as long as you use gluten-free chips, this recipe is naturally gluten-free.

How can I make these deviled potatoes spicier?

Add a dash of cayenne pepper to the whipped feta mixture or sprinkle chili powder over the top for an extra kick.

Can I use store-bought potato salad instead of making these potatoes from scratch?

While convenient, store-bought potato salad won’t give you the same crisp, fresh flavor or the satisfying creamy feta filling that makes this recipe special.

How do I make sure the potatoes stay firm when baking?

Make sure to bake them just until fork-tender. Overcooking them can make them mushy and difficult to handle.

Can I use a different type of chip?

Yes! Feel free to substitute the blue corn tortilla chips with regular tortilla chips, pita chips, or even crushed pretzels for different textures.

How do I know when the potatoes are done baking?

The potatoes are done when a fork easily slides in but they still hold their shape. You want them tender but not falling apart.

Can I make these deviled potatoes vegetarian?

Absolutely! This recipe is already vegetarian, as long as you stick to the listed ingredients.

How do I garnish these deviled potatoes for a more festive look?

You can use fresh herbs like parsley or chives, or add some thinly sliced radishes for a pop of color and freshness.

Conclusion

Red, White, and Blue Deviled Potatoes are a delightful, creative twist on a classic favorite. With their creamy, tangy filling and crunchy, colorful topping, these potatoes are perfect for any patriotic occasion. Easy to make and sure to impress, they’re a festive and delicious addition to your next celebration!

Red, White, and Blue Deviled Potatoes

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These red, white, and blue deviled potatoes offer a creative and festive twist on the classic deviled egg. With creamy whipped feta, tender baby red potatoes, and a crunchy topping of crushed blue corn chips, this dish is perfect for patriotic celebrations.

Author: Amy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 potato halves
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

12 baby red potatoes

4 ounces cream cheese, softened

6 ounces feta cheese

1 clove garlic, grated or finely minced

1 tablespoon lemon juice

1/8 teaspoon black pepper

1/3 cup finely crushed blue corn tortilla chips

Lemon wedges for garnish (optional)

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Instructions

Preheat the oven to 400°F.
Wash and dry the baby red potatoes.
Arrange the potatoes on a baking sheet and bake for 25 minutes, or until fork-tender but still holding their shape.
Remove from the oven and allow the potatoes to cool completely.
While the potatoes are cooling, prepare the filling. In a food processor, combine softened cream cheese, feta cheese, garlic, lemon juice, and black pepper.
Blend until the mixture is smooth and whipped. Taste and adjust the seasoning if needed.
Once the potatoes have cooled, cut each one in half lengthwise.
Use a small spoon or melon baller to gently scoop out a small well in the center of each half.
Spoon or pipe the whipped feta mixture into the center of each potato half.
Top each deviled potato with a generous pinch of crushed blue corn chips.
Arrange the potatoes on a white serving platter.
Garnish with lemon wedges around the platter if desired.
Serve immediately or refrigerate for up to 4 hours before serving.