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Deviled Potatoes
Vegan and gluten-free deviled potatoes baked and filled with a potato mayo mixture to simulate deviled eggs.
Course
Appetizer, Side Dish
Cuisine
vegan
Keyword
deviled potatoes, vegan deviled eggs, vegan deviled potatoes
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Calories
127
kcal
Author
Monica Davis
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
US Customary
-
Metric
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 cool until you can hold them.
Cut 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 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:
2
halves
|
Calories:
127
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Fat:
6
g
|
Sodium:
64
mg
|
Potassium:
359
mg
|
Fiber:
2
g
|
Vitamin A:
10
IU
|
Vitamin C:
14.8
mg
|
Calcium:
15
mg
|
Iron:
0.7
mg