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:

7 kcal


  • Carbohydrate, by difference 1 g
  • Vitamin A, IU 72 IU
  • Vitamin A, RAE 6 µg
  • Vitamin D 1 IU
  • Calcium, Ca 2 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 33 µg
  • Cholesterol 1 mg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 8 µg
  • Folate, DFE 20 µg
  • Folate, food 20 µg
  • Folate, total 20 µg
  • Lutein + zeaxanthin 24 µg
  • Magnesium, Mg 2 mg
  • Phosphorus, P 11 mg
  • Potassium, K 24 mg
  • Retinol 3 µg
  • Sodium, Na 5 mg
  • Water 3 g
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