6 new potatoes (uniformly shaped), peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
dash garlic powder
salt and pepper, to taste
dash turmeric , optional, for yellow color
paprika, for dusting
1. 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 45 minutes, or until soft (but
not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.
3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or just plop it in there. Dust each potato with paprika.
You can refrigerate them for later, or eat them right away!