Potato Salad Baked Potato Boats Appetizer Vintage Recipe

Ingredients:

1 package (10 ounces) frozen peas, cooked and drained

1 can (4 ounces) pimientos, drained and diced

1/3 cup bottled herb-and-garlic salad dressing

1/2 teaspoon salt

1/2 cup mayonnaise or salad dressing

6 hot baked potatoes (update: Clean potatoes, stab with kitchen  fork repeatedly and microwave)

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Optional: Pepper Bacon – fried and diced

Green onions – diced

1/4 teaspoon minced garlic

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Directions:

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1. Cut a thin slice lengthwise from each potato at the top; scoop out insides in large chunks; place in a large bowl.

2. Set scooped out potato boats aside.

3. Add peas and pimiento to potatoes in bowl; drizzle with bottled dressing; sprinkle with salt.

4. Toss lightly; let stand at least 15 minutes to season.

5. Fold in mayonnaise or salad dressing; spoon mixture into baked potato scooped out boats.

6. Chill until serving time.

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Makes 6 servings

Click here to read about how to make Potato Salad Baked Potato Boats Appetizer Recipe:

https://www.whatsfordinner.com/recipes/potato-salad-boats-recipe/