10
small potatoes, halved lengthwise 2 Tbsp. refined coconut oil 1/2 cup
vegan mayonnaise 2 Tbsp. Dijon mustard 1/2 tsp. Kala Namak (for an
egg-like taste) (optional) Salt and pepper, to taste Smoked paprika, for
garnish Fresh dill sprigs, for garnish
Preheat the oven to 425ºF.
Place the potatoes on a baking sheet, drizzle with the coconut oil, and bake for
30 minutes, or until tender.
Let cool, then scoop out the insides of the
potatoes with a melon baller or spoon and place in a large bowl. Add the vegan
mayonnaise, mustard, and kala namak and season with salt and pepper. Stir until
well combined.
Fill the potatoes skins with the mixture and garnish with
smoked paprika and dill sprigs.
Makes 5 servings
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