Deviled Potatoes

I’m always looking for plant based recipes to try. When I tell people about my eating habits, they often assume I eat a lot of salads. I do enjoy salads. However, there are so many healthy and interesting ways to prepare and enjoy fruits and vegetables. The possibilities are endless.

I found this intriguing potato recipe this morning, created by Lexi and Jimmy, who go by the name HomeGrownHealers on Instagram. I got to prepare it tonight!

Deviled Potatoes

Deviled Potatoes

Scrub 4 medium sized potatoes and cut in half. Use a fork to prick the side with the peeling on, and place cut side down on a cookie sheet, lined with parchment paper.

Deviled Potatoes

Bake for 30 minutes, in 400 degree oven, or until potatoes are tender. Flip potato halves over and allow to cool for a few minutes, until they can be handled.

Deviled Potatoes

Carefully scoop out insides of potatoes, placing into a bowl. I found it easier to cut around the edge of the potato half first and then scoop out the insides.

Deviled Potatoes

Add 2 tablespoons Dijon mustard and 2 tablespoons of a dairy, egg and soy free mayonnaise. I use Vegenaise. Add sea salt and pepper to taste. Mash with a potato masher or spoon, combining well.

Spoon mixture into potato shells. Sprinkle with paprika.

Deviled Potatoes

The recipe can be doubled. I fixed four potatoes, for two people, and it was the perfect amount.

This recipe made a tasty and satisfying meal! I loved the little kick of mustard. And no silverware was needed. These deviled potatoes can be picked up and eaten, just like a deviled egg.

Potatoes are a staple in my diet. They are not only nourishing and comforting, they are full of health essentials. Read about the benefits of potatoes HERE.

I appreciate Lexi and Jimmy for their creative approach to plant based cooking and their determination to heal. Follow them on Instagram for more ideas. And find me too, under the username Journey With Health Me.

Deviled Potatoes

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