Dill Pickle Egg Salad Stuffed Potato Skins| | | Print
Prep time: 20 mins |Cook time: 60 mins |Total time: 80 mins |
- 6 eggs
- 4 large potatoes
- ½ package of bacon
- 4-5 green onions
- 1 tsp mustard
- 1 cup of mayo
- 2 TBSP of Bubbies Naturally Fermented pickle juice
- 3 large Bubbies Dill Pickles
- Olive oil for brushing
- Salt and pepper to taste
- Bake bacon on baking sheet at 350 degrees for about 20 min. Once the bacon is done, set it aside to cool and get the potatoes ready. Wash well and slice the potatoes in half, long ways. Brush the potatoes with a little oil and sea salt. Place the sliced potatoes on a large baking sheet at 350 degrees for about 50min or more depending on your oven. Boil your eggs for 10-12 minutes. While your eggs are boiling, chop green onion, pickles and bacon and place in a large bowl. Slice a third pickle for garnishing. Once the eggs are done and have sat in an ice bath, peel and chop into your bowl.
- Once the potatoes are nice and soft, remove from the oven and scrape the insides into your bowl. Brush a little more oil onto the skins and put back in the oven for another 15 min. Flip the skins over for an all around crispier texture. Mix your salad well using two forks to break down any larger pieces of potatoes. Add mayo, mustard, pickle juice, salt and pepper. Keep mixing until everything is evenly coated. Do a taste test to make sure you like the seasoning. (Go easy on the salt. The pickle juice is quite salty, and you can always add more.) Pull out your skins and load them up! Add your pickle garnish and serve.