Rach's Potato Angels
Easy · 10 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- For those who wanted the recipe, here it is. Adapted from Veg Web. 8-10 egg shaped, thin skinned potatoes (new, red, yukon, etc but not russets), cooked (below) and halved
- 1 tablespoon olive oil
- 4 to 8 tablespoons vegan mayonnaise ("Just Mayo" at Safeway)
- 2 to 4 teaspoons yellow mustard
- 2 to 3 tablespoons dill relish (bubbies)
- dash hot sauce (tabasco)
- Double dash of spike salt free seasoning
- Double dash turmeric
- 1/4 tsp Kala Namak (black salt)
- paprika, for dusting
Instructions
- Preheat oven to 350 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 3-45 minutes, or until soft (but not too mushy). Alternatively, you may boil the potatoes. The goal is to get them cooked, but still firm enough to handle being emptied and then stuffed.
- When the potatoes are done, allow to cool, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon, putting the potato innards into a mixing bowl. You want to be left with a little cup-shaped potatoes and a bowl full of scooped out potato. Mash the potato scoopings.
- Mix the scooped-out potato mash with the rest of the ingredients (except paprika). Add seasonings to taste. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or do it like I did and just blop it in there. Dust each potato with paprika. I won't tell anyone if you also top with bacos.
- You can refrigerate them for later, or eat them right away.
Tags: pepperplate-import