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. 

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. 

Nutritional Facts

Cholesterol
1mg
0%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
6µg
1%
Calcium, Ca
2mg
0%
Choline, total
1mg
0%
Folate, total
20µg
5%
Magnesium, Mg
2mg
1%
Phosphorus, P
11mg
2%
Sodium, Na
2mg
0%
Water
3g
0%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.