Easter is a celebration filled with traditions, from egg hunts and church services to family feasts brimming with classic dishes. If you are looking for Easter appetizer ideas to bring to your holiday meal, Wisconsin Potatoes has got you covered!
While deviled eggs often hold a cherished spot on holiday tables, why not try a creative spin this year with Herb and Cheese Deviled Potatoes? These bite-sized delights are a Wisconsin-inspired twist, featuring creamy fillings and robust flavors rooted in local agriculture.
Agriculture in Wisconsin plays a central role in this recipe. The state’s fertile lands produce high-quality potatoes and a wide variety of cheeses, both essential for this flavorful appetizer. By incorporating sharp cheddar and fresh herbs into tender baby potatoes, these deviled bites deliver a delicious balance of savory and creamy textures. It’s a refreshing nod to tradition while embracing a new spin.
Perfect as a side dish or party appetizer, these deviled potatoes are a fantastic way to cater to diverse dietary preferences. They offer a vegetarian-friendly option while packing bold flavors that stand out on any Easter table. Plus, their visually appealing presentation makes them a festive addition to spring gatherings.
This appetizer is sure to disappear faster than the chocolate eggs in your kids’ Easter baskets. It is not every day that deviled eggs take the backseat to a potato alternative, but one bite of these is all it will take to win your guests over – from the most stubborn of uncles to the curious kiddos.
This Easter, delight your family and friends by introducing Herb and Cheese Deviled Potatoes to your menu. Celebrate the season with a blend of time-honored ingredients and fresh inspiration from Wisconsin farms. It’s a small change that brings big flavor and meaningful ties to local agriculture.
Get more Easter appetizer ideas by exploring our recipe section!
Herb and Cheese Deviled Potatoes
Ingredients
Deviled Potato Shells
- 1 lb. Creamer Size Potatoes Any Variety, split in half lengthwise, 454g
- Cold Water as needed
- 1 tablespoon Kosher Salt 4g
Filling
- 2 cups Hot Water 480 ml
- ½ teaspoon Kosher Salt 1g
- ¼ cup Whole Milk cold, 60ml
- 1 cup Dehydrated Potato Flakes 80g
- ½ tablespoon Olive Oil 15ml
- 5.2 ounce Garlic and Herb Cheese Spread 150g,1/2 package
- 1 tablespoon Fresh Chives chopped (Parsley can be subbed), 1g
Garnish
- ½ cup Fresh Asparagus Tips Cut 1 inch, cooked and cooled, 90g
Instructions
- To prepare the potato shells, wash and scrub the potatoes, cut in half lengthwise and place into a medium-sized pot filled with cold water and add the salt. Bring the pot of potatoes to a boil and reduce the heat to a simmer. Cook the potatoes for 18-25 minutes or until the tip of a knife inserts itself into the potatoes with little resistance.
- Drain the potatoes and allow them to cool. Once the potatoes are cool, use a melon baller or small spoon to spoon out a small cavity from each half of the potatoes. The scooped-out flesh can be used in the filling if desired. The excess potato pulp can also be added to soups and chowders, or even crisped up and added to hash, etc.
- Set the prepared potato halves on a serving tray and wrap with plastic wrap until ready to use.
- To prepare the filling: combine the hot water and stir in the salt until dissolved. Add the cold milk, then add the potato flakes. Stir till combined, then let them sit for about a minute. Fluff the potatoes with a fork or small whisk, then stir in the olive oil, herbed cheese spread, and chives until smooth. Allow the mixture to cool and adjust the seasoning with salt and pepper.
- Transfer the cooled potato mixture to a piping bag fitted with a star tip or simply place the whipped potato mixture into a resealable plastic bag and cut the tip off.
- Pipe the potato filling into each of the potato shells until all of the potatoes are full.
- To make the garnish, bring a small pot of water to a boil and add the asparagus, cook the asparagus for 30 seconds to a minute. Drain the asparagus and shock in a bowl of ice water, this will retain the color and stop the cooking. Drain the asparagus and arrange an asparagus on top of each potato. The potatoes can be garnished with anything really, try sundried tomatoes, smoked salmon, radish slices, fresh herbs, tiny pickles, chilies, etc. Enjoy!