Red, White, and Blue Deviled Potatoes
These red, white, and blue deviled potatoes are a festive twist on the classic deviled egg. Creamy whipped feta, baby red potatoes, and crushed blue corn chips make this the perfect bite 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
- Preheat oven to 400°F.
- Wash and dry the baby red potatoes.
- Place potatoes on a baking sheet and bake for 25 minutes, or until fork-tender but still holding their shape.
- Remove from the oven and let them cool completely.
- While potatoes are cooling, prepare the filling.
- Add softened cream cheese, feta cheese, garlic, lemon juice, and pepper to a food processor.
- Blend until the mixture is smooth and whipped.
- Taste and adjust seasoning if needed.
- Once potatoes are cool, 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 on a white serving platter.
- Add lemon wedges around the platter for garnish, if desired.
- Serve immediately or refrigerate for up to 4 hours before serving.