Avocado Deviled Potatoes

Print Recipe


  • 1 1.5-pound package of fingerling potatoes
  • ½ medium Mission Avocado
  • 1 cup Taylor Farms Power Greens Organic Baby Spinach & Baby Kale
  • ¼ cup fresh dill
  • 3 tablespoons unsweetened non-dairy milk
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice or apple cider vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ paprika, plus more for garnish
  • Chives, for garnish


  1. Preheat oven to 375ºF. Place potatoes on a baking sheet. Bake for 30-35 minutes, until potatoes are fork tender.
  2. Remove potatoes and cool to the touch. Cut potatoes in half lengthwise. Scoop out most of the filling of each half and place into the bowl of a food processor. Place the potato skins back on the baking sheet; cook for 5-7 more minutes, until crispy.
  3. In the food processor with the potato filling, add avocado, greens, dill, non-dairy milk, mustard, lemon juice, onion powder, salt, pepper and paprika. Blend until completely smooth, adding more non-dairy milk if needed.
  4. Place a small scoop of the filling into each potato skin. Garnish with paprika and chives.


Recipe courtesy of Emilie Eats.