Mini Bacon Herb Deviled Potatoes

Prep Time: 20 Minutes

Time to Table: 50 Minutes

Serves: 12


  • 2 pounds small red potatoes
  • 1 cup Daisy Sour Cream, divided
  • 3 tablespoons olive oil
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 pieces of bacon, cooked and crumbled
  • 3 teaspoons chopped chives, divided
  • 1/8 teaspoon paprika


Preheat the oven to 400 degrees. Bake the potatoes whole for about 30 minutes or until they are easily pierced with a fork. Remove from the oven and cool. Cut the potatoes in half and carefully scoop out most of the inner flesh, leaving a little bit around the skin, so that the potato forms a small bowl. Mash up the scooped-out flesh. Place ½ cup sour cream in a medium bowl. Mix in the milk, salt, and pepper until smooth. Pour into the mashed potatoes and continue mashing. Mix in the crumbled bacon (reserving 2 tablespoons of bacon for garnish) and 2 teaspoons of the chives. Transfer the mashed potatoes to a piping bag with a large star tip and pipe evenly into the potato skins. Bake for 10 minutes. Let cool out of the oven for 5 minutes. Garnish with a dollop of Daisy sour cream, the reserved bacon crumbles, the remaining chives, and sprinkle with the paprika.