Deviled Potatoes

By GuidingVegan

Ingredients

• 8 yukon potatoes sliced in half lengthways
• 1 tbsp olive oil
• 2 tbsp vegan mayo
• 5 tbsp vegan sour cream
• 2 tbsp dijon mustard
• 1/2 tsp tumeric
• 1 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp salt

Details

Servings 1
Adapted from looseleafvegan.blogspot.com

Preparation

Step 1

1. Preheat oven to 375 degrees. Grease a baking sheet with olive oil and lay the potatoes with the sliced side facing downwards. Bake potatoes for 45 minutes. Remove potatoes from the oven and allow them to cool until you are able to touch the skin without discomfort.

2. Carefully scoop out the insides of the potato out leaving the skin intact. I found it easiest to leave a thin layer of the potato insides stuck to the skin in order to keep the shape. Place the potatoes insides in a medium bowl and mash them.

3. In the same bowl add in the remaining ingredients and stir until smooth.

4. You can simply use a spoon to refill your potato skins with the potato "yolks", but if you'd like to be extra fancy put your potato mixture in a piping bag with a tip and pipe your "yolks" into the skins.