Deviled Potatoes

Serves: 6-8

Ingredients

• 8 small red or gold potatoes, sliced in half lengthwise
• 2 tbsp. vegan butter, melted
• 2 tbsp. vegan mayonnaise
• 5 tbsp. vegan cream cheese, softened
• tbsp. Dijon mustard (I like grainy mustard)
• 2 oz. French fried onions
• 1/4 tsp. black pepper
• 1/4 tsp. smoked paprika
• 1 tbsp. vegetable oil
• 1/2 tsp. seasoned salt
• 1/4 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. turmeric (for color)
• scallions/chives, sliced (for garnish)

Directions

1. Preheat oven to 375°F.
2. In a bowl, toss cut potatoes with olive oil and then lay them, sliced side facing down, onto a sheet pan. Sprinkle the potatoes with the Kosher salt and bake for 45 minutes.
3. Remove potatoes from the oven and allow them to cool until you are able to touch the skin without discomfort.
4. Carefully scoop out most of the insides of the potato, being careful to leave enough potato to keep the shape of the potato and its skin intact. I use a measuring spoon to scoop out the potatoes.
5. Place the scooped out potatoes into in a mixing bowl and mash them with the remaining ingredients until smooth.
6. Taste the filling and adjust your seasonings. (I often add more salt or pepper, etc. depending on my mood).
7. You can use a spoon to refill your potatoes or us a piping bag.
8. Sprinkle chives/scallions on top. Serve room temperature.

I like bold flavors so when measuring, I used rounded spoonfuls of each spice.