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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.

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)

Instructions

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

Notes

These deviled potatoes can be made up to 4 hours ahead of time and refrigerated until serving.

For a different crunch, try using other types of chips like regular tortilla chips, pita chips, or potato chips.

If you’d like a spicier version, add cayenne pepper to the filling or sprinkle chili powder on top.

Nutrition

Find it online: https://chocolatecoveredamy.com/red-white-and-blue-deviled-potatoes/