Ten small yellow potatoes, one can of chickpeas, and a hot oven. That's the whole idea behind these bites. You roast the potatoes, hollow out a little well in each one, and pipe in a smooth, tangy chickpea cream that tastes a lot like deviled egg filling.
The trick is picking potatoes that are all about the same size. If one is twice as big as its neighbor, it won't cook in the same 40 minutes. Sort them first and you'll thank yourself later.
Everything here is meatless, and the bacon and chives in the original idea are optional toppings rather than part of the filling. The chickpea cream does the heavy lifting.
Step-by-Step Instructions
1. Heat the oven and prep
Set a rack in the middle of the oven and heat to 400°F (200°C). Halve the potatoes through the middle and lay them cut side up on a rimmed baking sheet.
2. Season and roast
Sprinkle the cut faces with salt and coat them with cooking spray. Roast for 40 minutes, until a knife slides in with no resistance.
3. Cool, then hollow
Give the potatoes 10 minutes to cool. Scoop a small well out of the cut side of each half with a melon baller or small spoon. Keep the scooped potato for another use, or snack on it.
4. Blend the filling
Put the chickpeas, lemon juice, garlic powder, Dijon, turmeric, tahini, and 2 tablespoons of water in a food processor. Blend until completely smooth, adding water a little at a time if the mixture stays stiff.
5. Season the filling
Taste, then add salt and pepper. Blend for 5 more seconds to work them in.
6. Pipe into the potatoes
Spoon the filling into a piping bag fitted with a ridged tip. Pipe a swirl into each well, mounding it slightly above the rim.
7. Finish and serve
Dust with paprika and scatter chives over the top. Serve at room temperature.
Pro Tips
How to Store Deviled Potato Bites
Refrigerator
Keep filled bites in a sealed container for up to 3 days. The potatoes soften a little each day, so day one is best.
Freezer
Freeze the unfilled roasted potato halves for up to 2 months. Thaw overnight in the fridge and reheat before filling. The chickpea cream doesn't freeze well because it turns grainy.
Reheating
Warm the potato halves at 350°F (175°C) for 8 to 10 minutes, then fill. Reheating already-filled bites makes the cream dry out.
Frequently Asked Questions
Q: Can I make these ahead for a party?
Yes. Roast and hollow the potatoes a day ahead and refrigerate them in a sealed container. Blend the filling the same day or the day before, then pipe and garnish within an hour of serving.
Q: Why did my filling turn out dry and crumbly?
Not enough liquid, or the chickpeas weren't rinsed. Add water a teaspoon at a time while the processor runs until the mixture turns glossy and smooth.
Q: Do I have to use a piping bag?
No. A zip-top bag with a corner cut off gives a plain swirl. A spoon works too, but the surface won't be as neat.
Q: How do I know the potatoes are done?
A thin knife should slide into the center with no resistance, and the cut face should look dry and lightly golden. If it grabs at all, give it 5 more minutes.
Q: Are these served hot or cold?
Room temperature is best. Straight from the oven the filling slides off, and ice cold mutes the lemon and garlic.
Deviled Potato Bites: Creamy Chickpea-Filled Appetizer
Small roasted yellow potatoes hollowed out and piped with a lemony chickpea and tahini filling, then dusted with paprika. A 10-serving party bite.
Ingredients
Instructions
- 1Heat the oven and prep — Set a rack in the middle of the oven and heat to 400°F (200°C). Halve the potatoes through the middle and lay them cut side up on a rimmed baking sheet.
- 2Season and roast — Sprinkle the cut faces with salt and coat them with cooking spray. Roast for 40 minutes, until a knife slides in with no resistance.
- 3Cool, then hollow — Give the potatoes 10 minutes to cool. Scoop a small well out of the cut side of each half with a melon baller or small spoon. Keep the scooped potato for another use, or snack on it.
- 4Blend the filling — Put the chickpeas, lemon juice, garlic powder, Dijon, turmeric, tahini, and 2 tablespoons of water in a food processor. Blend until completely smooth, adding water a little at a time if the mixture stays stiff.
- 5Season the filling — Taste, then add salt and pepper. Blend for 5 more seconds to work them in.
- 6Pipe into the potatoes — Spoon the filling into a piping bag fitted with a ridged tip. Pipe a swirl into each well, mounding it slightly above the rim.
- 7Finish and serve — Dust with paprika and scatter chives over the top. Serve at room temperature.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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