Devilled Potatoes

These little gems are the hit of any party. Your guests will definitely not miss the eggs :)

INGREDIENTS

1 small bag of mini potatoes (I used white but any kind would work) cooked and sliced in half

1/4 cup vegan mayonnaise (I make my own but you can buy some great ones)

1 tbsp mustard of your choice 

salt and pepper to taste

smoked paprika to garnish

turkey bacon bits, crumbled small (or veggie bacon if you're not into the meat eating)

 Sriracha Hemp Seed Topping (optional)

1/2 package of toasted, sriracha hempseeds in the shell (or any unshelled hempseed will work)

1 tsp hempseed or grapeseed oil

1 tsp sriracha

DIRECTIONS

​Scoop out the middles of the potatoes using a small spoon or tablespoon.  Leave a thicker edge (see picture), making sure not to scoop through the skin.  Put the scooped potato into a bowl and the skins on a platter or plate.  Sprinkle a little salt and pepper on the skins, if you wish.  You could also brush with oil and bake the skins until golden but I feel like that takes them into the realm of potato skins and out of the devilled potatoes. You're the boss though.

Combine the vegan mayonnaise, mustard, and scooped potatoes, mixing until very smooth.  Add salt and pepper to taste.  If using turkey or tempeh bacon, add this BEFORE salt to avoid over-seasoning.

Pipe or scoop the filling into the prepared skins (I used a piping bag with no tip and it was pretty easy and looked great)

For the topping:

Prepare the hempseed topping by heating the oil in a small pan

Add the hemp seeds and sriracha and stir to coat (use more sriracha if you are not using the seasoned seeds to begin with)

Remove from heat and cool slightly then sprinkle as much as you like on the tops of your potatoes.  

Sprinkle with paprika and chopped chives. Serve cold.