Autumn Recipes/ Sides & Snacks

Deviled Potatoes

This is another recipe I made as an appetizer at my Super Bowl party.  It was a big hit! I don’t know if we had any left by the end of the night.  They are a creative alternative to deviled eggs, and I would say more filling too!  A fun snack and a healthy way to treat your guests if you are having company over, or feeding a family of many.

This consists of a creamy cheesy cashew inside that can also be put on subs or sandwiches (as we also did that night).

This recipe is inspired by The PPK.

Deviled Potatoes

Print Recipe
Serves: 6-8 Cooking Time: 45 Minutes


  • 1 Bag - Small Red Potatoes (get organic if possible!)
  • Cheesy Cashew Cream Filling:
  • 1 Tbsp - Coconut Oil
  • 2/3 Cup - Cashews (soaked)
  • 1 Cup - Vegetable Broth
  • 1 Tbsp - Nutritional Yeast
  • 1 tsp - Turmeric
  • 1 tsp - Dijon Mustard
  • 1/2 - Lemon (juiced)
  • Sea Salt (as desired)
  • Black Pepper (as desired)
  • Fresh Dill (for garnish)



Preheat your oven to 350F. Wash and slice potatoes length wise, rub coconut oil thinly all around (I use this oil because it has a higher smoke point and does not turn into a carcinogen when heated like olive oil) and sprinkle salt overtop. Lay them flat-side down and bake on a baking sheet for aprox 30-40 minutes (or until softened).


While the potatoes are baking, combine all of the Cheesy Cashew Cream ingredients into a high speed blender (I used my Vitamix) and blend until very creamy (Note: if you forgot to soak your cashews for at least 2 hours, simply boil them in water with a dash of salt for 2-4 minutes to help them soften up. Drain and wash them off and they will be ready to use). Once blended, keep contents in the blender, as we will need it later.


Once your potatoes are softened, take them out and wait for them to be just cool enough to touch. Use an ice cream scooper (I used a spoon) and scoop out a small hole while still leaving enough potato around the rim and keeping the skin in tact (this takes a couple tries to get right, don't worry). Add the scooped out potatoes (while still warm!) into your filling and blend again, this time on low for 30 seconds or so.


Place your filling into a pastry bag with a medium sized serrated tip (if you don't have this, put it inside a plastic bag and cut the very edge of the bottom corner). Squeeze filling inside of your scooped out holes in a circular fashion, working your way up towards the center.


Garnish with a piece of dill and serve warm!

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