Deviled Potatoes

Anyone else's refrigerator feel too empty on our CSA week off?   It's good to have it full of Karma Farm produce again.

Summer is really almost gone, just a few days left to soak in the backyard parties, lazy weekend sun, and exposed skin walks.  As we turn our attention to fall, the hearty foods like potato and pumpkin are all over, and before we dive headfirst into pumpkin everything, I thought I'd help you transition smoothly with a light finger-food to get your hearty started with potato.

These deviled potatoes make excellent party hors d'oeuvres, or with a few extra garnishes or a green side can easily make a filling meal.  Whether snacking or carb-loading, you can enjoy these low-fat deviled egg replacements with only about 30 minutes of cooking.
Makes about 12-15 medium sized deviled potatoes, with a but more devil spread, you can enjoy on toast or chips :)

What you'll use from your bag:
All your potatoes
1 hot pepper of your choice

What else you'll need:
1 can of Cannellini beans, chickpeas or other white beans, drained
1/4 tsp coriander seed, ground
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp sea salt
1/4 tsp Kala Namak (India Black Salt)
1/4 tsp turmeric powder
2 tsp nutritional yeast
1/4 cup vegetable broth
splash of lemon broth
pinch of black pepper
Oil for taste, roast (optional)


First, preheat the oven to 400 degrees
Scrub and rinse the potatoes. Cut them in half so you have two fat halves, rather than two long flat halves.  Toss them in 1 tsp oil (optional) and place them with their whites down on a foil covered baking sheet.

Place another piece of foil on top of the potato halves, fold the
bottom layer up around all of the edges to create an envelope, that will speed up the baking process incredibly on these potatoes.

Roast for about 20 minutes, until you can easily scoop the insides out, and leave a strong and in-tact outer shell.  (they will be cooked more later, don't over cook them now!)



Now, make your Devil Spread
Add the beans, the broth, and all the spices into the blender, and turn on high for 2 minutes, while the potatoes roast.  If the fatty satisfaction of eggs is something you think you'll miss too much, or you want a much thicker mixture, add 1 tablespoon of oil during this step.  Remember, as soon as those potatoes are done, all their insides are going into this mix too.  Taste your mix, it should be rich, slightly egg-y, and flavorful.  If you need more egg flavor, increase your India Black Salt, if you need more pow for a wow, add more smoked paprika, or a couple seeds from your hot pepper, and blend for another minute until completely smooth.  Don't forget to scrape down your sides, so all your spices are mixed evenly.

Take your hot pepper and slice it as thinly as possible, removing all the seeds.  Add these to either 2 tablespoons of broth or 2 tablespoons of oil, a pinch of salt and pepper, to let "infuse" while everything else comes together.  You can always throw one or two pieces into the bean spread to spice it up too.


Then, scoop our your potatoes and finish cooking them

With an oven mitt on (trust me) hold a potato half in your left hand, and use a small spoon to scoop the insides out in a round shape from the middle.  You will be left with cute hollows that will get baked before you fill them up withy you devil spread.

Spray or coat the potatoes with oil or broth, and return to the oven, white sides exposed, no foil.  Bake for 10 minutes.

While the potatoes finish up, blend the potato insides into the bean mix.  This will thicken the mix up considerably, but will also mute the flavors, so make sure you are spicing this for  your tastebuds.  I don't want you to set yourself on fire now that the heat outside is turning down :)  Remember, we have hot peppers for garnish too.

When the potatoes are done, spoon them to fill, sprinkle with cayenne, smoked paprika, and garnish with hot peppers and drizzle the rest of the oil on.  You can also top with tomato, Cheeze Sauce or anything else your heart might desire.