Prep 15 mins
Cook 55 mins
This recipe is from the April 2008 Edition of Southern Living. I love these because I am not a deviled egg fan, but I'm intruiged by them (I simply am not a fan of egg) I LOVE potatoes and this would be a great potluck addition! Tip 1: Use a 1/4 teaspoon measuring spoon to scoop potato pulp Tip 2: Don't over mix the potato pulp with other ingredients, otherwise your mixture will be gummy instead of creamy. Alternative: Instead of the pulp ingredients listed, try adding sour cream, chives, bacon, cheese, garlic powder, onion powder, and celery salt for a loaded baked potato flavor! Note: Cooking time does not include chill time (15 mins 30 mins and 2 hours)
- 14 petite red or yellow oval shaped potatoes, about 1 1/2 lbs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1⁄4 cup mayonnaise
- 2 tablespoons sweet-hot pickle relish
- 1 teaspoon cider vinegar
- 1 teaspoon spicy brown mustard
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon hot sauce
- 1⁄8 teaspoon ground celery seed (I use celery salt) (optional)
- 1⁄2 teaspoon paprika
Garnishes (take your pick)
- fresh dill sprig
- coarsly ground pepper
- chopped bacon
- 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 baking sheet.
- Bake at 350 for 40 to 45 minutes or until tender. Remove from oven and let cool 15 minutes.
- 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.
- Add mayonnaise, next 6 ingredients, and, if desired, celery seed (or celery salt) 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 or garnishes before serving.