Baked Potato Salad in Roasted Skins

Ingredients 16 (3-inch) red potatoes 2 tablespoons olive oil Salt and pepper 1/3 cup light canola mayonnaise 1/2 cup chopped fresh dill pickle 2 tablespoons apple cider vinegar 1 tablespoon honey mustard 1 teaspoon ground dill 1 teaspoon fine celery seed 1 teaspoon ground fennel or fennel powder Micro greens for garnish

Directions

Preheat the oven to 350 degrees. Drizzle the potatoes with olive oil and season lightly with salt and freshly ground pepper. Place on a baking sheet coated with DuPont™ Teflon® non-stick. Bake 40 minutes or until tender when pierced with a fork. Remove from the baking sheet and place on a wire rack until cool enough to handle. Cut each one in half lengthwise. 

Using a teaspoon, carefully scoop out the pulp into a bowl, leaving enough potato to keep the shell sturdy enough to stuff.  Place the shells back on the baking sheet and bake at least 10 minutes. 

Meanwhile, combine the mayonnaise with the relish, vinegar, mustard, and spices. To smooth the mixture, beat on medium with a mixer or inversion blender. Spoon the stuffing evenly into the shells and cool until ready to serve. Garnish with micro greens.