Deviled Potatoes

Deviled Potatoes
Staff Writer

Paul Jarvis

Forget the egg whites! Chef Paul Jervis gives deviled eggs an entirely new makeover, serving the rich, creamy yolk filling in a potato. 


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. 


Calories per serving:

300 calories

Dietary restrictions:

High Fiber, Low Fat, Low Sodium Low Fat Abs, Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 1g 2%
  • Carbs 66g 22%
  • Saturated 1g 3%
  • Fiber 9g 36%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 9g 18%
  • Cholesterol 3mg 1%
  • Sodium 82mg 3%
  • Calcium 46mg 5%
  • Magnesium 90mg 23%
  • Potassium 1,558mg 45%
  • Iron 3mg 17%
  • Zinc 2mg 11%
  • Phosphorus 212mg 30%
  • Vitamin A 9µg 1%
  • Vitamin C 73mg 121%
  • Thiamin (B1) 2mg 148%
  • Riboflavin (B2) 2mg 121%
  • Niacin (B3) 15mg 75%
  • Vitamin B6 3mg 151%
  • Folic Acid (B9) 59µg 15%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 0%
  • Vitamin K 7µg 9%
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