Print Recipe
Vegan Deviled Idaho® Red Potatoes
This devilishly delicious vegan starter is a tasty twist on the beloved, classic egg recipe, complete with a mustardy mashed Idaho® Potato filling and tangy tomato jam topping.
  1. Preheat oven to 350°F. Cut 15 potatoes in half, lengthwise. Place on greased sheet pan and brush tops with olive oil. Season with salt and pepper.
  2. Bake 15-20 minutes until centers are softened. Cool. Scoop out centers with a melon baller, leaving a rim to resemble egg halves. Reserve scooped potato for filling.
  3. Boil remaining potatoes in salted water until soft. Drain. Cool slightly, remove skins while warm.
Vegan Mayonnaise
  1. Blend aquafaba in a blender until frothy.
  2. Gradually blend in canola oil, then olive oil until mixture is thickened. Season with salt and pepper.
Tangy Tomato Jam
  1. Heat olive oil in a saucepan. Sauté onion and garlic on medium heat until translucent.
  2. Stir in tomato, sugar, vinegar and lemon juice. Simmer, stirring frequently until reduced by half and consistency becomes jam-like.
  3. Stir in thyme and salt.
Deviled Filling
  1. Combine 1 cup vegan mayonnaise, pickle relish, mustard, and Worcestershire in a bowl. Mix in scooped potato centers and boiled potato. Mix until smooth.
  2. Transfer mixture to piping bag with a star tip. Pipe into scooped potato shells. Dust tops with paprika.
  3. Bake at 350°F for 6-8 minutes until filling sets slightly. Garnish with Tangy Tomato Jam and chives. Serve warm.
Recipe Notes

For more Idaho Potato recipe inspirations: