Potato Salad-Stuffed Spuds With Smoked Chicken Recipe

Name: Potato Salad-Stuffed Spuds With Smoked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0. 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.

1351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 large baking potatoes, Vegetable cooking spray, 1 cup sour cream, 1/3 cup apple cider vinegar, and more.

Yes, Potato Salad-Stuffed Spuds With Smoked Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad-Stuffed Spuds With Smoked Chicken

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