These individual creamy potato salads are served in baked potato shells. They look like twice-baked potatoes, but are served cold as a side dish. They’re great at barbecues alongside steaks or burgers.

Yield: Serves 6.



  • 6 medium baking potatoes
  • 1 cup chopped celery
  • 1/2 cup sliced green onions
  • 2 hard-cooked large eggs, peeled and chopped
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1/2 tsp dill weed
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp garlic powder
  • Paprika


  1. Preheat oven to 425°F.
  2. Prick potatoes with a fork. Place potatoes in a baking dish. Bake until tender, about 40 - 45 minutes; cool completely.
  3. Cutting lengthwise, slice top third off each potato. Using a spoon, scoop pulp from tops; discard skins. Place pulp in a bowl. Leaving a 1/4 inch thick shell, scoop pulp from bottoms and add to pulp in bowl; set potato shells aside.
  4. Using a fork, break potato pulp into small pieces; do not mash. Gently stir in celery, green onions and eggs.
  5. To prepare dressing, combine mayonnaise, mustard, dill weed, salt, pepper and garlic powder until blended. Add dressing to potato mixture and stir just until combined. Spoon into potato shells. Cover and refrigerate for up to 8 hours. Sprinkle with paprika just before serving.
Nutritional analysis per 1/2 stuffed potato:

224 calories, 15.6 g fat, 3.5 g protein, 18.6 g carbohydrate, 2.2 g fibre, 299 mg sodium

*Ingredient not included in nutritional analysis.