Potato Salad-Stuffed Spuds with Smoked Chicken

  • hannahsgirl Posted: 07/30/12
    Worthy of a Special Occasion

    why would you want to eat a 24 hour old cold baked potatoe? Am I missing something?

  • NotJuliaChild Posted: 08/01/12
    Worthy of a Special Occasion

    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!

  • pamtolbert Posted: 07/30/12
    Worthy of a Special Occasion

    I agree Hannah. I think the recipe steps are out of order or just plain wrong.. I may try it by deleting the "fridge" step. Otherwise you are basically making a potato salad.

  • Summerel Posted: 08/03/12
    Worthy of a Special Occasion

    The worst baked potato/salad I have ever had. Will never make this again.

  • KatrinkaDelria Posted: 08/15/12
    Worthy of a Special Occasion

    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!!!

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