Potato Salad-Stuffed Spuds with Smoked Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can top your stuffed potatoes with any type of 'cue. 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 |
Directions:
1. 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.
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