Here is the Devilish Potato recipe, the name is inspired by deviled eggs. These are small potatoes, cut in half, hollowed out and filled to look like deviled eggs without the cholesterol!

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1 1/2 lbs small thin-skinned potatoes, such as Yukon gold

1 tablespoon olive oil

1/2 cup cashews, soaked in water for at least 2 hours

3/4 cup vegetable broth (or water)

1/2 teaspoon turmeric

3/4 teaspoon kala manak black salt (or 1/2-1/4 Himalayan sea salt)

2 teaspoons fresh lemon juice

A large pinch of black pepper

Garnish with:

Sweet paprika

Fresh dill

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Slice potatoes across the waist and place on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.

In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, scraping the sides of the food processor/blender  with a spatula occasionally. This could take 1-5 minutes depending on the strength of your blender.

When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.

Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well. Add the cashew cream mixture, salt, lemon juice and black pepper and continue to mash until well incorporated.

Use a spoon or pastry bag and fill the potatoes. Sprinkle with paprika and top with a sprig of thyme. Chill until ready to serve. These taste best at room temperature. Enjoy!