Recipe of the Month

Potato Salad-Stuffed Spuds with Smoked Chicken

Ingredients

4 large baking potatoes

Vegetable 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