Mashed Potato Salad Stuffed Potatoes
Some of us prefer our potato salad on the creamy side when freshly made and still warm. So we made some and tucked it inside a crispy, crunchy, salted potato shell.
Ingredients
3 large russet potatoes
Oil
Coarse salt
2 tablespoons cream or milk
2 tablespoons butter
1 teaspoon chicken broth paste
3–4 tablespoons mayonnaise (we prefer Duke’s)
1–2 boiled eggs, chopped
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup sweet pickle relish
Several whole green onions, diced*
1 large stalk celery, diced
1 tablespoon sugar
Salt and pepper
Paprika for garnish
Directions
Preheat oven to 425 degrees.
Wash and dry the potatoes. Rub generously with oil, then salt all around the potato. Bake for 45–60 minutes until potatoes are soft with a gentle squeeze.
Cut potatoes lengthwise off center so one side is deeper than the other and let cool just a bit. Gently scoop out potato into a mixing bowl. While warm, add cream, butter, paste and mayonnaise with a fork. Mash to desired consistency.
Fold in remaining ingredients through sugar. Salt and pepper to taste.
Stuff into the 2 larger skins and dust with paprika. Serve warm.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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