How to make
Wash and dry the potatoes and, as they are whole and unpeeled, put them in the oven to bake at 390°F (200°C) for 60 minutes.
For the stuffing, finely chop the pickles and grate the cheese.
Start stuffing the potatoes while they are hot.
With the tip of the knife, cut the potato in half lengthwise.
With a spoon, carefully scoop out the inside around the peel and gently mash to make a puree.
Add the butter and mix. Then add pieces of pickles and cover with cheese.
Finally, drizzle with the Egg-Free Garlic Mayonnaise. If desired, you can sprinkle with fresh dill.
If you don't have garlic mayonnaise, add 1 tsp. garlic powder to the universal mayonnaise. The taste will be even better.
Do not add salt. The cheese, pickles and mayo are salty enough for the stuffed potatoes.
Serve the stuffed potatoes while warm.
Enjoy my aromatic stuffed potatoes!
