Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
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
How to Make It
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.
I prefer a simpler approach. After baking the potatoes, scoop out the center and fill with this blend:
I/2 cup sour cream, 1/2 c. bacon chunks (I like real bacon cut up),2 tbsp. diced onions, 2 tbsp. diced jalopenos.. mix this together w/potato from shell and refill shells.
Top with colby-cheddar chunks and wrap in foil. Place back in 350 oven for 12-15 minutes. Serve hot! I like it with bacon wrapped filet mignon and salad!!!
I actually made the recipe and it did not disappoint! It tastes exactly what the recipe name indicates, potato salad filled spud. I let it chill for about 7 hours and was not soggy or mushy. I definitely will be making this again. A different twist on potato salad!
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