Deviled Potatoes
Vegan and gluten-free deviled potatoes baked and filled with a potato mayo mixture to simulate deviled eggs.
Servings 12
Calories 127kcal
Ingredients
- 12 small potatoes (egg sized potatoes)
- ½ cup vegan mayo
- ¼ cup plain milk of choice – like soy milk
- 2 tablespoons nutritional yeast
- 1 teaspoon mustard
- ¼ teaspoon garlic powder
- 1/8 teaspoon turmeric
- 1 dash paprika
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Wash the potatoes well and poke a small hole in each with a fork.
- Bake for 35 minutes or until soft when poked with a fork.
- Take them out of the oven and let them cool until you can hold them.
- Cut them in half and scoop out the insides with a spoon, leaving a little bit of potato to hold its form.
- Put all the ingredients except the potato skins into a mixing bowl.
- Mix with a fork or potato masher until smooth and creamy. (Don't over mix)!
- Spoon or pipe the mixture back into the potato skins and garnish with a dash of paprika.
Notes
- Make these into twice-baked potatoes by using this same recipe omitting the mustard and use margarine instead of mayo then rewarming them in the oven.
- Use black salt for an egg-like flavor.
- Don't over-stir the potato mayo mixture, or it will become sticky and gloppy.
Nutrition
Serving: 2halves | Calories: 127kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Sodium: 64mg | Potassium: 359mg | Fiber: 2g | Vitamin A: 10IU | Vitamin C: 14.8mg | Calcium: 15mg | Iron: 0.7mg