Deviled Potatoes Recipe


Nutrition

Cal/Serving: 300
Daily Value: 15%
Servings: 20

High-Fiber, Low-Fat, Low-Sodium
Low-Fat-Abs, Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free
Fat1g2%
Saturated1g3%
Carbs66g22%
Fiber9g36%
Sugars3g0%
Protein9g18%
Cholesterol3mg1%
Sodium82mg3%
Calcium46mg5%
Magnesium90mg23%
Potassium1558mg45%
Iron3mg17%
Zinc2mg11%
Vitamin A63IU1%
Vitamin C73mg121%
Thiamin (B1)2mg148%
Riboflavin (B2)2mg121%
Niacin (B3)15mg75%
Vitamin B63mg150%
Folic Acid (B9)59µg15%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg0%
Vitamin K7µg9%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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3.25
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INGREDIENTS

  • 20 egg-sized potatoes
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2-3 tablespoons cashew cream* or vegan mayonnaise

DIRECTIONS

Preheat the oven to 375 degrees.

Halve about the potatoes and place on a lightly oiled baking sheet, flat side down. Bake in the oven for 30-45 minutes, or until tender. 

Scoop out the middles and place in a mixing bowl. Mash the scooped out potato middles with a mustard seed, nutritional yeast, cashew cream (or any vegan mayonnaise), and turmeric.

Spoon the mixture back into the middle of the potatoes, and sprinkle with paprika.

* cashew cream can be made by blending 1 cup of cashews with 1 cup of water and a pinch of salt. 

Recipe Details

Servings: 20
Special Designations: Low-fat, Vegan, Healthy

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3 Comments

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This sounds real good think I will try it

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I'd love to see the recipe, but it has this stupid nutritional chart pasted over it.

tdm-35-icon.png

Looks good but did not see any mention of the egg yolk in the recipe as shown in the picture.

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