Pickle Cream Stuffed Potatoes

Move over, deviled eggs. And you know how much I love my deviled eggs. There’s a new appetizer in town. And yes—it’s creamy, it’s tangy, and it’s got pickles. Pickle Cream Stuffed Potatoes are the new star of your starter world. Seriously. Put a tray of these out at your summer BBQ, and you might not even make it to the grill.

First things first—mini yellow potatoes. They’re cute, they’re bite-sized, and they practically beg to be stuffed. You scoop them out like tiny golden treasure chests, brush them lovingly with olive oil, and bake until golden and slightly crisp. It’s like potato skincare.

Make the Tangy Filling

Meanwhile, it’s time for the magic for these Pickle Cream Stuffed Potatoes. Here is where sour cream meets finely chopped pickles, freshly grated garlic, and chives in a bowl of creamy chaos.  Then add a splash of pickle juice for zing, a pinch of sugar for balance, and your trusty sidekicks: kosher salt and black pepper. Boom. You’ve just made Pickle Cream. Yes, it deserves capital letters.

First Pro Tip: Make the filling a day ahead. Then stick it in the fridge until go time.

Now, here’s where things get real. Once those potatoes come out of the oven all warm and ready, fill each one with a generous dollop of that tangy, spicy filling. It’s flavor science. A little sour, a little sweet, and a whole lot of wow.

Second Pro Tip: Slice a tiny piece off the bottom of each potato before stuffing. It’s not surgery, it’s stability. No one wants a tippy appetizer.

Whether you’re hosting a summer party, heading to a potluck, or just need a reason to use that half jar of pickles glaring at you from the fridge, this Pickle Cream Stuffed Potatoes recipe delivers. Moreover, it’s quick, it’s easy, and it gets people talking.

So the next time someone says, “Bring an appetizer,” don’t panic. Bring Pickle Cream Stuffed Potatoes. Because they’re tiny. They’re mighty. And they’re basically the Lady Gaga of finger foods.

Print

Pickle Cream Stuffed Potatoes

Course appetizers

Cuisine American, German

Keyword Pickle Cream, Pickle Potatoes, Potato Appetizer, Stuffed Potatoes

Prep Time 25 minutes

Cook Time 15 minutes

Servings 14 Potatoes

Author Lora Wiley-Lennartz

Ingredients

• 14 small yellow potatoes
• Olive oil
• 1 garlic clove
• 2/3 cup sour cream
• 1/3 cup finely chopped dill pickles plus some for garnish
• 1 teaspoon pickle juice
• 1 tablespoon chopped fresh chives plus some for garnish
• Pinch of sugar
• Kosher salt & freshly ground pepper

Instructions

Prepare the Potatoes:

1. Preheat the oven to 350°F
2. Line a baking dish with parchment paper.
3. Slice a piece off of each potato so they stand up on their own.
4. Scoop a tablespoon's worth of potato out of the center of each potato.
5. Place the potatoes in the baking dish.
6. Brush with olive oil.
7. Bake for 25 minutes.

Make the Pickle Cream:

1. Grate the garlic clove and mix it with the sour cream.
2. Dice the pickles into small pieces
3. Combine the pickles, pickle juice, and chives with the sour cream.
4. Season with sugar, salt, and pepper to taste.
5. Set aside.

Finish the Dish:

1. Let the potatoes cook for 10-15 minutes until you can safely handle them.
2. Fill the potatoes with the pickle cream.
3. Arrange on a platter and serve.

So, do you like these Pickle Cream Stuffed Potatoes? Then also check out some of these other delicious recipes:

SOUR CREAM PICKLE POTATO SALAD

PICKLE RADISH CHICKEN ROULADE

SPICY GOCHUJANG COLE SLAW