Found this in my aunt's recipe box from the 1960s. Perfect for your Easter brunch spread.

This little recipe came out of my aunt’s handwritten box from the 1960s, and it has that cozy church-basement, Easter brunch feel written all over it. These oven baked 4-ingredients deviled potato bites are like a cross between deviled eggs and twice-baked potatoes, but made with simple pantry staples you probably already have. They bake up in a vintage-style casserole dish, with creamy stuffed potato halves and a sprinkle of paprika on top, just like something you’d see on a holiday table next to the ham and Jell-O salad. They’re easy enough for a weeknight but special enough to tuck into your Easter spread.

Serve these deviled potato bites warm in the same casserole dish you baked them in, set right in the middle of your brunch table. They go especially well alongside baked ham, a simple green salad, and maybe a fruit salad or cut melon to keep things fresh. If you’re doing a full Easter spread, they fit nicely next to deviled eggs, dinner rolls, and a simple veggie tray. A little dish of extra salt and pepper on the side lets everyone season to taste, and they pair nicely with coffee, iced tea, or a light sparkling drink.

Servings: 6

2 pounds small to medium red or Yukon gold potatoes (about 12–16 potatoes, similar size)

Preheat your oven to 400°F (200°C). Lightly grease a vintage-style casserole dish or any 9x13-inch baking dish with cooking spray or a little oil.

Scrub the potatoes well and pat them dry. Leave the skins on. Pierce each potato a couple of times with a fork so steam can escape.

Arrange the whole potatoes in a single layer in the prepared baking dish. Bake for 35–45 minutes, or until the potatoes are tender when pierced with a fork. The exact time will depend on their size.

Remove the dish from the oven and let the potatoes cool just until they are comfortable to handle, about 10–15 minutes. Reduce the oven temperature to 375°F (190°C).

Once the potatoes are cool enough to touch, slice each one in half lengthwise. Using a small spoon, carefully scoop most of the fluffy potato into a medium bowl, leaving a thin shell so the halves hold their shape. Arrange the empty potato shells back into the same casserole dish, cut side up.

To the bowl with the scooped potato, add the mayonnaise, shredded cheddar cheese, and 1 teaspoon of paprika. Season with salt and black pepper to taste, if using.

Mash the mixture together with a fork or potato masher until smooth and creamy, with the cheese well distributed. If it feels too stiff to spoon easily, you can add an extra spoonful of mayonnaise to loosen it slightly.

Spoon or pipe the creamy filling back into each potato shell, mounding it slightly so it looks like a deviled egg filling. Fill all the shells and nestle them snugly in the casserole dish.

Sprinkle the tops generously with additional paprika so you get that classic 1960s deviled look. You can add a little extra black pepper on top if your family likes a bit more flavor.

Return the casserole dish to the oven and bake at 375°F (190°C) for 15–20 minutes, or until the tops are lightly set, the cheese is melted inside, and the potatoes are heated through.

Carefully remove from the oven and let the deviled potato bites sit for about 5 minutes before serving. Serve them right from the casserole dish, warm, with the paprika-dusted tops showing for that old-fashioned brunch feel.

For picky eaters, you can skip the paprika on a few of the potato bites and just leave them plain on top, or use a very light sprinkle so the flavor is milder. If someone in the family isn’t a fan of cheddar, you can swap in a mild cheese like Monterey Jack or Colby without changing the spirit of the recipe. To give these more of a traditional deviled egg flavor, stir in 1–2 teaspoons of yellow mustard and a spoonful of sweet pickle relish to the filling (this will technically add more ingredients, but it still keeps the 1960s potluck vibe). For a slightly lighter version, you can replace part of the mayonnaise with plain Greek yogurt or light mayo, just be sure to taste and adjust salt since yogurt is tangier. If you’d like a bit of color without changing the ingredient list too much, use smoked paprika instead of regular for a gentle smoky flavor. Food safety tips: Let the potatoes cool just enough to handle safely before scooping so you don’t burn your hands, but don’t leave them at room temperature for more than about an hour before returning them to the oven. If you’re making these ahead, you can stuff the potato halves, cover the dish tightly, and refrigerate for up to 24 hours, then bake just before serving; do not leave the filled potatoes sitting out on the counter for extended periods, especially if your kitchen is warm. Once baked, any leftovers should be cooled, then covered and refrigerated within 2 hours, and eaten within 3–4 days. Reheat leftovers in the oven or microwave until steaming hot in the center before serving again.