12 small round potatoes, peeled and halved (Yukon Golds work well)
1/2 cup vegan mayonnaise
1 teaspoon dijon mustard
2 tablespoons shallots, diced and sautéed
1/2 teaspoon garlic powder
1/2 teaspoon turmeric (for yellow color)
Salt and pepper to taste
Paprika (to sprinkle on top)
1. Preheat the oven to 350. Coat the halved potatoes with olive oil. Place potatoes face down on a non-stick cookie sheet. Bake for 45 minutes. Allow them to cool, and then use a teaspoon to scoop round chunks out of the center of each potato half.
2. Mix the mayo, dijon mustard, garlic powder, tumeric, sauteed shallots and a dash of salt and pepper together. Then add the potato chunks you scooped out, and blend it all together until thick and creamy.
3. Place this yellow filling in a piping bag, and fill the hollowed-out potato shells with dollops of the mixture. Then dust each potato with paprika.
You can either serve these immediately or refrigerate them for up to three days.