Paid Post

Mini Bacon Herb Deviled Potatoes

A delicious twist on your two favorite savory dishes!

Loaded Mini Potatoes

Servings: 10–12


  • 2 lbs small red potatoes
  • ½ cup Daisy sour cream, plus extra for garnish
  • 3 tablespoons olive oil
  • ½ cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 pieces of bacon, cooked and crumbled
  • 2 teaspoons chopped chives, plus more for garnish
  • Paprika, for garnish


  1. Preheat oven to 400ºF (200ºC).

  2. Bake potatoes whole for about 30 minutes or until they are easily pierced with a fork. Remove from oven and cool. 

  3. Cut 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. 

  4. Place the sour cream in a medium bowl. Mix in the milk, salt, and pepper until sour cream is 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 chives.

  5. Transfer mashed potatoes to a piping bag with a large star tip and pipe evenly into the potato skins.

  6. Bake for 10 minutes. Let cool out of the oven for 5 minutes. 

  7. Garnish with a dollop of Daisy sour cream, reserved bacon crumbles, extra chives and a sprinkle of paprika. 

  8. Enjoy!