Prep Time
30 Mins
Bake Time
55 Mins
Cool Time
45 Mins
Chill Time
2 Hours
Yield
Makes 12 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Preheat oven to 350°. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt; toss to coat. Place on a baking sheet.

Step 2

Bake at 350° for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.

Step 3

Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.

Step 4

Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired.

Step 5

Note: For testing purposes only, we used Wickles Original Pickle Relish.

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