Potato Poppers

(Deviled Potato Bites)

Today I am heading over to my parent’s place for my dad’s birthday and I needed a dish that will please everyone and that I eat happily as well! It was a brunch and my dad was making his famous quiche (which are obviously not vegan) so I needed something that would go well with that, but my regular morning smoothie wasn’t going to make the cut.

I searched and searched and found this awesome potato recipe that looks just like deviled eggs (used to be a favorite appetizer of mine). I bought the ingredients and took the plunge!

Even though they took a while to make due to the tedious scooping out the little potatoes… they were a huge hit! Everyone loved them and wanted the recipe!

potato poppers

These appetizers are the perfect addition to a breakfast or holiday meal with guests! They are so good and will definitely fly off the table! ENJOY!!

Potato Poppers - Deviled Potato Bites

  • Yield: 30 peices
  • Prep Time: 20
  • Cook Time: 10


  • 15 small Potatoes
  • 14 ounces can Chickpeas, drained
  • 1 1/2 tablespoons Tahini
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons Minced Garlic
  • 1 teaspoon Ground Turmeric
  • 1/4 teaspoon Cayenne Pepper
  • 1 teaspoon Maple Syrup
  • 1 Tablespoon Lemon Juice
  • 3 Tablespoons Water
  • Salt & Pepper
  • Cooking Spray
  • Paprika


  1. Preheat oven (broil) to 500 degrees.

  2. Poke a few holes in each potato with a fork. Place potatoes in microwave safe dish and cook for 8 minutes on high

  3. Let potatoes cool (about 5 minutes) and cut each potato in half.

  4. Carefully scoop out each half leaving a small cavity in the middle. SAVE THE EXTRA POTATO FILLING.

  5. Place potatoes cut side down on a sprayed baking sheet. Spray potatoes again.

  6. Broil for 5 minutes. Flip potatoes and broil for another 5 minutes.

  7. While the potatoes are cooking/cooling, prepare the hummus filling: Combine all remaining ingredients, (including the extra potatoes filling, not including paprika) in a food processor or blender and mix until creamy.

  8. Scoop the hummus filling into a large ziplock bag and seal tightly. Cut one corner and squeeze the filling into each potato cup.

  9. Top with a dash of paprika and serve!

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