Loaded Baked Potato Deviled Eggs

These Loaded Baked Potato Deviled Eggs are a great option when you’re looking for a quick and delicious appetizer. You can make a lot or a just a few without much effort at all. Trust me, when it comes to deviled eggs, you’ll want to make a lot. They’re as if a loaded baked potato and a classic deviled egg came together to form the perfect marriage, because they did and they’re amazing. Give them a try this weekend and let me know what you think below!

If you’re looking for that perfect little appetizer or snack, these are it! Especially if you’re a deviled egg fan! I often say with my mash-ups that they taste *just* like the original dish tastes like, but this time I really do mean it. These eggs really do taste like baked potatoes and they’re very addicting.

Print Recipe

Loaded Baked Potato Deviled Eggs

Loaded Baked Potato Deviled Eggs are a combination of two of my favorite appetizers and they are out of this world in flavor and fun to make!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer

Cuisine: American

Keyword: Appetizer, Eggs, Parties, Snacks

Servings: 8

Author: Jonathan Melendez

Equipment

• Large pot
• Bowl
• Pastry bag with tip

Ingredients

• 8 large eggs
• 2 tablespoons unsalted butter softened
• 1/3 cup sour cream
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 1/8 teaspoon paprika
• Kosher salt and coarse black pepper
• 4 strips crispy bacon
• 2 tablespoons sliced scallions or chives
• 1/2 cup shredded cheddar cheese
• 1/2 cup potato chips slightly crushed

Instructions

• Bring a large pot of cold water to a boil and then slowly lower in the eggs one at a time. Bring back to a simmer and cook until for 7 minutes. Turn off the heat, place the lid on and let sit for 10 minutes. Then transfer the eggs into an ice bath and let sit until cooled through. Crack each egg a bit and peel under water.
• Slice the eggs in half and then gently remove the yolks into a large bowl. Add the butter, sour cream, granulated garlic, granulated onion, paprika and a pinch of salt and pepper. Mash with a fork until you get it as smooth as possible.
• Finely chop half of the bacon and add it to the bowl with the yolks. Cut the rest in larger chunks and set aside for garnish. Add half of the scallions and cheese to yolks as well and stir until well combined. Transfer the mixture to a piping bag, fitted with a star tip, and pipe the mixture into the egg whites.
• Top each with bacon, cheese, scallions and small pieces of potato chips. Sprinkle with a bit of coarse black pepper. Serve immediately and enjoy!

Video