Deviled Potato Skins

Deviled eggs were my FAVORITE way to eat leftover hard-boiled Easter Eggs growing up. I still remember getting out the recipe in my mom’s Betty Crocker cookbook and making a small batch just for me.

It had never occured to me though as something I ought to try and create a plant-based version of though! I am so grateful for Craig’s inspiration here–they are delicious!!

And if you’re looking to make things even more quick and easy, you can skin the potato skins step and just make the filling! It is delicious as a dip, filling for wraps or sandwiches, or even just as a salad eaten with a fork.

I loved getting to know Craig Milton and learning more about the dramatic health transformation he’s experienced over the past few years.

Although Craig Milton had grown up on a dairy farm and been a hog farmer himself, he determined to become a strict vegan after watching a YouTube documentary.

But it wasn’t until this year when he decided to focus on whole plant foods rather than more highly processed ones that he began to see tremendous improvements in every aspect of his health, including joint pain, inflammation markers, blood pressure and cholesterol.

Catch the story of his health transformation here!

He’s still an excellent chef, and his deviled potato skins are a new favorite!

Simply cut the potatoes in half and microwave until they are tender. Carefully scrape the potato out of the skins. Toast the skins while you prepare the filling.

After the skins have cooled and crisped up nicely, fill and serve. I could not believe how much these reminded me of the deviled egg taste. Yum!

What is Kala Namak or Black Salt?

Black Salt (Kala Namak) is a type of salt that adds a egg-like flavor and smell.

I’ve been using this brand I got on Amazon in my Tofu scrambles and other places.

But if you don’t have any, don’t let that stop you from making this.

Regular salt will work just as well, though you might want to start with a little less and add more to taste.

I hope you love these deviled potatoes as much as we did! Turn on Craig’s story while you make them . . . it’s such an inspiration to me of the power we have to take the next step towards better health.

Print Recipe

Deviled Potato Skins

Keyword

Vegan

Prep Time

30 minutes

Cook Time

30 minutes

Servings

"eggs"

Ingredients

• 12 roughly egg sized potatoes
• 1 15 oz can chickpeas drained and rinsed
• Veggie broth I use homemade with no salt added
• 2-3 large garlic cloves
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon or hot mustard depending on how spicy you like it
• Fresh ground pepper to taste.
• 1/2 teaspoon black salt (Kala namak) creates eggy flavor/smell
• 1 cup chopped red onion.
• 1 tablespoon miso past or tahini.
• Toppings:
• smoked paprika
• Fresh grated turmeric.
• Fresh finely chopped chives.
• salt and pepper to taste
• Fresh finely chopped chives.
• salt and pepper to taste

Keyword Vegan Prep Time 30 minutes Cook Time 30 minutes Servings "eggs" Ingredients 12 roughly egg sized potatoes 1 15 oz can chickpeas drained and rinsed Veggie broth I use homemade with no salt added 2-3 large garlic cloves 2 tablespoons fresh lemon juice 2 tablespoons Dijon or hot mustard depending on how spicy you like it Fresh ground pepper to taste. 1/2 teaspoon black salt (Kala namak) creates eggy flavor/smell 1 cup chopped red onion. 1 tablespoon miso past or tahini. Toppings: smoked paprika Fresh grated turmeric. Fresh finely chopped chives. salt and pepper to taste Fresh finely chopped chives. salt and pepper to taste

Instructions

1. Preheat oven to 400°
2. Cut the potatoes in half long ways (picture a deviled egg) and microwave for 5-6 minutes until soft enough to scoop the potato out of the skins. Put the scooped-out potato in the food processor to use later in the filling. Line the potato skins on a cookie sheet with the skin side down. Brush the inside of the skins with the broth (You can use olive oil if you’d like but I prefer the oil free method). Bake the skins in the oven for 20-25 minutes or until golden brown and slightly crisp. You could also use an air fryer if you prefer.
3. While the potatoes are baking you can prepare the filling in the food processor. Add the rest of the ingredients (except the toppings) to the potato you placed in the processor earlier and blend until still a bit chunky. I prefer the filling not to be to smooth so you can still taste the individual ingredients.
4. Once the skins are done remove from the oven and allow to cool.
5. Fill each skin until heaping with the filling. You will likely have some left over. Keep in the fridge to use as a delicious oil free potato hummus.
6. Top each potato with the chives, turmeric and a dash of paprika. Salt and pepper to taste.
7. Serve immediately or keep chilled if prepared ahead of serving. If you plan on serving them later add the toppings right before serving to keep them fresh.

Recipe Notes

These are a great dish to bring to a party or to serve as hors d’oeuvres. However, they are hearty enough to have for lunch or with a salad for supper. They have been a success anytime I have served them to my omnivore friends and family. You can mess around with the filing to try different variations. Dill works very well as does caramelized onions and sauteed mushrooms.