Deviled Potatoes

This recipe was inspired by the Post Punk Kitchen. What follows is a cross between Miriam's version and Isa Chandra's (that is, what would have been served if Miriam had followed directions better).

Ingredients
1 1/2 lbs yukon gold potatoes
1 tbs oil
1 15.5 oz can great northern beans
1/2 c vegetable broth, plus more if needed to blend
1/2 tsp tumeric
1 tsp kala manak black salt (or 3/4 tsp normal salt)
1/8 tsp asafoetida (optional)
2 tsp lemon juice
black pepper to taste
paprika

Instructions

1. Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
2. Slice potatoes across the waist and place on 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.

3. Drain and rinse your great northern beans.  Add them to a blender with vegetable broth and blend until smooth.
4. Once potatoes have been removed from the oven and cool enough to handle but still fairly warm, scrape out the centers. Mash the centers until smooth. Then add the bean mixture and the rest of the ingredients and continue to mash. Put in the refrigerator for about a 1/2 hour to thicken.
5. Put the mixture in a pastry bag if you have one, or in a large ziploc and cut about 1/4 in off one corner. Use this to fill the potatoes. Sprinkle with paprika.