Potato Salad-Stuffed Spuds with Smoked Chicken

Categories: Vegetables- Potatoes

Ingredients

• 4 large baking potatoes
• vegetable cooking spray
• 1 cup sour cream
• 1/3 cup apple cider vinegar
• 2 garlic cloves, minced
• 1 Tbsp. coarsely ground pepper
• 1 Tbsp. spicy brown mustard
• 1 tsp. salt
• 1 tsp. sugar
• 2 tsp. hot sauce
• 1 (4oz.) jar diced pimiento, drained
• 1/3 cup chopped sweet-hot pickles
• 1/4 cup sliced green onions
• 3/4 lb. warm shredded smoked chicken
• 6 bacon slices
• 1 cup (4 oz.) shredded sharp Cheddar cheese

Directions

1. Preheat oven to 400 degrees. Coat potatoes with cooking spray; pierce potatoes several times with a fork. Bake 1 hour or until tender. Remove from oven. and cool slightly (about 10 minutes). Cut off top one-third of each potato, and reserve for another use. Carefully scoop out pulp into a bowl, ; leaving 1/4-inch thick shells intact. Stir together sour cream, vinegar, garlic, ground pepper mustard, salt, sugar and hot sauce. Stir dice pimiento, 3/4 sour cream mixture, pickles and green onions into potato pulp in bowl. Reserve remaining sour cream mixture. Spoon potato mixture into potato shells; cover and chill 1 to 24 hours. Divide chicken, bacon, and Cheddar cheese among potatoes, top each with reserved sour cream mixture.

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