Yield: 8 servings (3 halves per serving) Calories: 150 Sodium: 360 mg Fat: 9 g Fiber: 1 g Protein: 9 g Cholesterol: 165 mg
2 medium Idaho® potatoes, scrubbed and pierced
12 hard boiled eggs, shells removed and halved lengthwise
1/2 cup light mayonnaise
1/3 cup 2% milk
3 tablespoons prepared mustard
2 teaspoons sugar
1/4 teaspoon salt
Paprika to garnish
Wrap each potato individually in a paper towel and place in microwave about 1/2-inch apart. Microwave on high setting 5 - 6 minutes or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 minutes to cool slightly.
Place 12 egg yolk halves in large bowl (see note below). Place all of the egg white halves on a large serving plate.
Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.
Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving.