This promo recipe from Family Circle magazine was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

POTATO-SALAD BOATS
VEGETABLES–Potatoes

Hot baked potatoes start an unusual cold salad, bright with peas and pimiento

Makes 6 servings

6 hot baked potatoes
1 package (10 ounces) frozen peas, cooked and drained
1 can (4 ounces) pimientos, drained and diced
1/3 cup bottled herb-and-garlic salad dressing
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing

1. Cut a thin slice lengthwise from each potato; scoop out insides in large chunks; place in a large bowl. Set shells aside.
2. Add peas and pimiento to potatoes in bowl; drizzle with bottled dressing; sprinkle with salt. Toss lightly; let stand at least 15 minutes to season.
3. Fold in mayonnaise or salad dressing; spoon mixture into potato shells. Chill until serving time.