Red Potato Twice Baked Salad Snackers


  • 16 small Klondike Red potatoes
  • 2 tbsp. olive oil
  • Garlic salt
  • 1/3 C. mayo
  • ½ c. chopped dill pickles
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. honey mustard
  • 1 tsp. dill weed
  • 1 tsp. celery seed
  • Chives for garnish

Preparation Steps

  1. Preheat oven to 350°F. Rub olive oil on potatoes and sprinkle with garlic salt. Bake for 40 minutes or until tender. Remove from oven and cool until able to handle.
  2. Cut in half lengthwise. Using a spoon, scoop pulp into a bowl, leaving enough potato attached to the skin to make a shell. Place shells on a baking sheet and return to the oven. Bake for 10-15 minutes or until crispy.
  3. Mix potato pulp with mayo, relish, vinegar, mustard and spices. Spoon into shells and cool until ready to serve. Garnish with chopped chives.