Roasted spuds filled with creamy wow factor...hardly of the devil. Especially sans chicken embryos.
I made these last Easter and again for a Superbowl party yesterday.
I think I've perfected them..."I could eat these til I puke," said the carnivorous husband.
Quite possibly the best compliment a cook can garner.
This makes what sounds like a lot...about 5 dozen. But trust me - none will go to waste.
You'll need:
For roasting:
3-1/2 lbs small (about 2") potatoes (I like to use a mix of yellow and red/purple)
Olive oil, salt and pepper
For filling:
2/3 cup vegan mayonnaise
1 cup cashews (boiled for 8 minutes & drained)
1 tsp turmeric
1 tsp salt
2-3 tsp horseradish
3 tsp mustard
2 tsp lemon juice
1/2 cup vegetable broth
Pepper, to taste
Paprika
Preheat oven to 350.
Slice potatoes in half and place on a baking sheet. Toss potatoes in olive oil and salt and pepper.
Lay the halves cut side down, and bake for 30 minutes.
When the spuds are done roasting, remove from the pan with a spatula. When cool enough to handle, scoop out centers with a spoon, leaving about a 1/4" rim.
Put all the filling ingredients (except for paprika) and scooped-out potato into your food processor, and blend until smooth.
Spoon mixture into a plastic bag (cut one of the corners) or official piping bag, and pipe this deliciousness into the hollows of the potatoes.
Sprinkle with paprika.
Cover with plastic wrap until ready to serve. Refrigerate if it's going to be more than a couple hours til devour time; but these are best, I think, at room temp (guaranteed though, even stone cold, to be better than the Broncos).
