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jessicamartell
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In a stock pot, add the potatoes and cover with water. Add a teaspoon of salt to the water. Bring to boil, and cook until the potatoes are fork tender, around 18 minutes. Drain.
Once the potatoes are cool enough to handle, slice each length wise. Then using a small spoon or a melon baller, scoop out the insides, leaving a smaller layer of the potato around the edges. Transfer the inner potato flesh to a large bowl and set the potato “skins” to the side.
To the bowl, add the Chosen Foods Avocado Oil Mayo, mustard, finely diced pickle, chives, salt and pepper. Use a fork to mash all of the ingredients together until a smooth filling is achieved. You can spoon this right back into your potato skins, or follow the instructions below for a piping bag.
If you are using a piping bag, I suggest blitzing the filling in a food processor for 5 to 10 seconds until smooth. Then transfer the mash to a piping bag fitted with the largest piping tip available. Squeeze the filling into the potato skins. Sprinkle with paprika & chives, as desired. Store in the fridge for up to 3 days.