Deviled Potatoes

Baking potato shells before filling gives them shape (so that they do not break when removed) and improves the taste. Don't mix too much — the texture will be sticky, not creamy. "Small" refers to a potato about the size of a tomato.
Preheat the oven to 350 degrees. Place the potatoes in a small bowl and drizzle with oil. Sprinkle with 1 tsp kosher salt; stir to coat. Place on a baking sheet.Bake at 350 ° C for 40-45 minutes or until cooked through. Remove from the oven and let cool for 15 minutes.Cut each potato lengthwise in half. Carefully place the potato pulp in a bowl, leaving the shell intact. Peel 4 potatoes. Place the remaining cakes on a baking sheet and bake for another 10 minutes. Allow to cool for 30 minutes or until completely cooled.Add the mayonnaise, the following 6 ingredients, and, if desired, celery seeds to the potato pulp in the bowl. Beat with an electric mixer on medium speed until smooth. Spoon the mixture generously over each potato shell. Cover and refrigerate for 2 hours. If desired, sprinkle with paprika before serving. Decorate if desired.Note: For testing purposes only, we used the original Wickles pickle seasoning.