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Loaded Baked Potato Deviled Eggs

Loaded baked potato deviled eggs combine creamy potato-and-yolk filling with sharp cheddar, crisp bacon, and fresh chives. Bake the potato until a knife slides easily into the center, then pipe or spoon the smooth filling into hard-cooked egg whites.
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Prep Time 15 minutes
Cook Time 1 hour 11 minutes
Cooling time 20 minutes
Total Time 1 hour 46 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the potato and eggs
  • 1 russet potato small (about 6 ounces)
  • 8 eggs large
For the filling
  • 0.33 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the topping
  • 3 slices bacon
  • 0.33 cup sharp cheddar cheese shredded
  • 1 tbsp fresh chives chopped

Equipment

  • 1 small sheet pan
  • 1 skillet

Method
 

Bake the potato
  1. Heat the oven to 400°F.
  2. Scrub and dry the potato, then prick it several times with a fork.
  3. Bake the potato on a small sheet pan for 45 to 55 minutes, until a knife slides easily into the center.
  4. Let the potato cool until easy to handle, about 15 minutes.
Cook the eggs
  1. Place the eggs in a saucepan and cover them with 1 inch of cold water.
  2. Bring the water to a boil over high heat.
  3. Cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  4. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
  5. Drain and peel the eggs.
Make the filling
  1. Halve the eggs lengthwise, put the yolks in a medium bowl, and arrange the whites cut-side up on a serving platter.
  2. Cut open the potato and scoop all the flesh into the bowl.
  3. Mash the potato flesh with the yolks, mayonnaise, sour cream, Dijon, salt, and pepper until smooth.
Cook the bacon and finish
  1. Cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
  3. Spoon or pipe the filling into the egg whites, then top with the cheddar, crumbled bacon, and chives.

Notes

For tidy portions, pipe the filling into the whites. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a lighter option, use light mayonnaise.