Herbed Deviled Potatoes

Where did the term “deviled” come from anyways? I don’t see the connection between stuffed food and Satan.

Regardless, these spin on deviled eggs, which of course disgusted me since I was a little kid, are super yummy. I wouldn’t say they’re the healthiest dish I’ve ever made, but some times it’d good to indulge in guilty foods. And if potatoes and vegan cream cheese are the most guilt-inducing foods I eat, well then I think that’s pretty good

6 red potatoes, boiled

1/2 cup vegan cream cheese

1/2 cup fried onions

1/4 cup coconut milk

2 cloves garlic, minced

2 tbsp olive oil, for brushing

1 tbsp nutritional yeast

1 tsp sea salt

1 tsp paprika

1 tsp dried thyme

1 tsp dried oregano

1/4 tsp black pepper

Preheat oven to 425 degrees
When potatoes have cooled, slice off a little of the top and bottom of each one, so that they are level and can stand up in a pan (if the potatoes are bigger, you can slice them in half too)
Hollow out the tops of the potatoes (1″-2″ deep)
Cream together all the remaining ingredients (except oil and onions)
Brush the tops of the hollowed potatoes with oil and place them face down on a foiled baking sheet
Bake at 425 degrees for 10-15 minutes or until browned
Remove from oven and stuff with cream cheese mix and top with onions