Potato Salad-Stuffed Spuds with Smoked Chicken


  • 4 large baking potatoes
  • potato-salad-spuds-chicken-sl-lVegetable cooking spray
  • 1 cup sour cream
  • 1/3 cup apple cider vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons hot sauce
  • 1 (4-oz.) jar diced pimiento, drained
  • 1/3 cup chopped sweet-hot pickles
  • 1/4 cup sliced green onions
  • 3/4 pound warm shredded smoked chicken
  • 6 bacon slices, cooked and crumbled
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • Preparation

    Preheat oven to 400°. Coat baking potatoes with vegetable 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, minced garlic, coarsely ground pepper, spicy brown mustard, salt, sugar, and hot sauce. Stir pimiento, 3/4 cup sour cream mixture, chopped 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, cooked and crumbled bacon, and shredded cheese; top each with reserved sour cream mixture.

    Southern Living Magazine July 2012