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Welcome to KatieWebberNYC! I'm here to inspire you to look & feel your best through a healthy mindset and delicious & healthy recipes.

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Vegan Deviled Potato Skins

Vegan Deviled Potato Skins

Vegan Deviled Potato Skins

Deviled Potato Skins!

You heard me right, Deviled Potato Skins! As a vegan, I stay away from eggs, but this girl loooooves deviled eggs. They used to always be one of my fave go-to bring-to-a-party dishes, and they were always a HIT! So as I was making my famous crispy potatoes the other night, a lightbulb went on! Holy moly, I could make these spuds into one of my all time faves! So I did, and they did not disappoint!

And get this!... Each one is less than 100 calories! Praise be!! AND did you know potatoes had protein?! Well they do! Each red potato has four grams of protein, and 3 grams of fiber. And potatoes have more than twice the amount of potassium of a banana. Isn't that crazy! Potassium is key for muscle function, including that little muscle known as your heart. So while you're devouring these deviled potatoes, you're actually doing your body a service!

Even better, you only need FIVE ingredients to make these bad boys! Well, six, if you wanna cover yours in hot sauce, like I did! Gimme dat spice! They're smooth & creamy, salty & briny, with a little kick. Just how I like 'em! 

Here's the diets...

 

Ingredients

  • 6 medium red potatoes 
  • 3 Tbsp vegan mayo
  • 2 Tbsp Dijon mustard 
  • 2 scallions, sliced thin
  • 1/4 cup finely diced dill pickles or relish
  • 1 Tbsp pickle juice 
  • Salt & pep to taste

Directions

Preheat oven to 450. Poke holes in potatoes with a fork, and coat with olive oil. Arrange on baking sheet so that they’re not touching and roast for 15 mins. Flip and roast another 10 mins. Remove and let cool enough to handle. Cut eat potato in half (lengthwise) and scoop out flesh, leaving some behind to give more structure to potato skins. Place scooped flesh into a medium sized bowl and combine with mayo, Dijon, scallions, pickles & juice, salt & pep. Divide mixture evenly back into potato skins and place back on baking sheet, and bake for another 10 mins or until mixture is beginning to golden. Top with more sliced scallions & a drizzle of hot sauce. Enjoy!

*Makes a dozen, but you could easily double recipe for party time!

Oh Mexico!

Oh Mexico!

Vegan Veggie Chili

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