3 pounds baby red potatoes
1/4 cup sweet pickle relish
1/4 cup Plant Junkie turmeric peppercorn ranch dressing
1/4 cup vegan mayonnaise
1 tsp vegan Worcestershire sauce
Avocado oil for brushing
Preheat the oven to 350°F. Cut 15 potatoes in half, lengthwise (about 2 pounds, depending on size). If needed, slice a thin piece off the bottoms so potatoes sit level with the cut side up. Place on a lightly greased sheet pan and brush tops with avocado oil. Lightly season with salt and pepper.
Bake 15-20 minutes just until centers are softened. Cool. Scoop out centers with a melon baller or scoop, leaving a rim to resemble egg halves. Reserve scooped potato for filling.
Cook remaining potatoes in boiling salted water until soft. Drain. Cool slightly, remove skins while warm.
In a medium bowl, combine turmeric dressing, vegan mayonnaise, pickle relish, yellow mustard, and Worcestershire. Mix in scooped potato centers and boiled potato. Mash and mix until smooth. Add additional vegan mayonnaise if needed to make mixture firm yet pipe - able, like deviled egg filling.
Transfer mixture to a piping bag with a star tip. Pipe generously into scooped potato shells. Dust tops with paprika. Bake or cover well and refrigerate until ready to bake.
Bake at 350°F for 6-8 minutes until filling sets slightly and is warm. Garnish with fresh chives and dust with smoked paprika. Serve warm.
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