Recipe by Earth Balance

A Fun, Flavor Packed Twist on a Classic Bite That Always Delivers Joy

Some party snacks show up quietly, and others arrive ready to steal the whole table. These deviled potato bites are creamy, smoky, tangy little treasures that turn simple baby potatoes into irresistible two bite appetizers. The filling blends chickpeas, lemon, mustard and warm spices into a velvety, savory swirl that tastes every bit as satisfying as a deviled egg but entirely plant powered.

Every bite has a cozy roasted potato base, a creamy golden filling and that essential pop of paprika and chives on top. They are delightful warm from the oven, perfect for gatherings and dangerously easy to eat more than you planned. Bring them to any party and watch them disappear one happy bite at a time.

Why You’ll Love This Recipe

• A playful plant powered twist on classic deviled eggs
• Creamy, tangy filling with smoky, savory depth
• Perfect for parties, potlucks or snacking straight off the tray
• Naturally gluten free, satisfying and completely dairy free
• Beautiful presentation with minimal effort

Deviled Potato Bites

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• Author: J Ivy
• Total Time: 55 minutes
• Yield: 30 bites 1x
• Diet: Vegan

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Description

A Golden, Creamy Bite Sized Treat for Every Celebration

Warm roasted potato halves are filled with a creamy chickpea and spice mixture for a fun, flavorful deviled bite that is perfect for parties and totally plant based.

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Ingredients

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• 15 small potatoes, halved

• 2 tbsp Earth Balance Buttery Spread, softened

• 1 (14 oz) can chickpeas, drained

• Juice of 1/2 lemon

• 2 cloves garlic

• 2 tsp dijon mustard

• 1 tsp turmeric

• 1 tsp maple syrup

• 1/4 tsp cayenne pepper

• 1 tbsp tahini

• 2 tbsp water

• Pinch of salt and pepper

• Garnish: smoked paprika, chopped chives

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Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment.

2. Toss halved potatoes with Earth Balance and place cut side up. Bake 40 minutes until fork tender. Cool 5 minutes.

3. Scoop a small cavity out of each potato, reserving the scooped potato for the filling.

4. In a food processor, blend chickpeas, lemon juice, garlic, dijon, turmeric, maple syrup, cayenne and tahini until smooth.

5. Add reserved potato and blend again.

6. Add water gradually to reach your preferred creamy consistency.

7. Pipe the filling into each potato using a piping bag with a star tip.

8. Garnish with smoked paprika and chives. Serve warm.

Notes

Add a tiny dollop of vegan sour cream for extra richness.

Top with pickled jalapeño slices for a spicy twist.

Serve alongside fresh veggies or crackers for a full appetizer spread.

Nutrition info is approximate.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Appetizers & Snacks
• Method: Roast and Blend
• Cuisine: Comforting, Plant Based, American Inspired

Nutrition

• Serving Size: 2 bites
• Calories: 110kcal
• Sugar: 2g
• Sodium: 170mg
• Fat: 4g
• Saturated Fat: .5g
• Unsaturated Fat: 3.5g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 3g