A few weeks ago you may recall that I was attending a vegan cooking class with the Valley’s own Delisa Renideo. She has inspired many of my recipes since then, including this one – deviled potatoes. Her version was stuffed with a faux egg salad, which had a nice little crunchy filling thanks to the celery, but I decided that I wanted that smooth and tangy orange filling that I knew in my deviled egg eating days. To that end, I combined some carrots and roasted red peppers for color and depth of flavor, nutritional yeast for cheesy tang and few pressed garlic cloves for zing. Yum. They should be called Angeled Potatoes.
I am totally enamored with the idea of a bite size potato as a serving dish, and I expect that you’ll see this theme again. The waxy and creamy potato filling is a nice textural contrast to the pop of the intact skin, and the flavor is mild enough that it won’t interfere with any number of ethnic filling options. Surely I can find a way to get a beet stuffing in there! I have to confess that I briefly contemplated whether an entire blog could be devoted to hollowed out potatoes and the endless filling options.
You will note that I have been a little cagey with the serving size – 40 halves. If you must know, in my house, that equated to a serving size of approximately 2. And yes I had to round up for that number. I just couldn’t stop!
[recipe title=”Deviled Potatoes ” servings=”40 halves ” time=”1 hour ” difficulty=”moderate”]
20 small (egg sized) waxy potatoes, such as yukon gold or red bliss, skins on
1/2 pound carrots, peeled and chopped
1/3 cup nutritional yeast, large flake
3 cloves garlic, pressed
2 medium roasted red peppers, packed in water or fresh roasted
1 teaspoon kosher salt
smoked paprika and black pepper for topping
Preheat oven to 425 F. Roast diced carrots for 30 minutes in the oven on a sheet pan lined with parchment. Carrots should be easily pierced with a fork when done roasting.
Split each potato in half lengthwise and add to a pot of cold water. Bring to a boil and boil potatoes until soft and easily pierced with a fork. Drain and set aside until cool enough to handle.
Puree carrots, nutritional yeast, garlic, roasted red peppers and salt in a food processor. Scoop out the middle of each potato half with a melon baller and mash the removed potato middles. Stir into the pureed carrots. It will be tempting to just add the potatoes to the food processor to get a blend, but this would result in a gummy texture. It’s better to mash the potatoes in with the carrots rather than puree.
Pipe the carrot and potato mash into the hollowed potatoes using a star tip. Sprinkle with smoked paprika and black pepper. Serve!