Deviled Potatoes

Staff Writer
Deviled Potatoes
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. 

20
Servings
180
Calories Per Serving
Deliver Ingredients

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. 

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.

Nutritional Facts

Total Fat
0.9g
1.4%
Sugar
2g
N/A
Saturated Fat
0.1g
0.6%
Protein
6g
12%
Carbs
38g
13%
Vitamin A
1µg
N/A
Vitamin B12
2µg
26%
Vitamin B6
3mg
100%
Vitamin C
42mg
70%
Vitamin K
5µg
6%
Calcium
27mg
3%
Fiber
6g
22%
Folate (food)
34µg
N/A
Folate equivalent (total)
34µg
9%
Folic acid
48µg
N/A
Iron
2mg
10%
Magnesium
55mg
14%
Monounsaturated
0.1g
N/A
Niacin (B3)
13mg
67%
Phosphorus
123mg
18%
Polyunsaturated
0.4g
N/A
Potassium
901mg
26%
Riboflavin (B2)
2mg
100%
Sodium
86mg
4%
Thiamin (B1)
2mg
100%
Zinc
1mg
8%

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