Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Makes 4 servings

You can top your stuffed potatoes with any type of 'cue.

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.

Ratings & Reviews

KatrinkaDelria's Review

August 15, 2012
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!!!

Summerel's Review

August 03, 2012
The worst baked potato/salad I have ever had. Will never make this again.

NotJuliaChild's Review

August 01, 2012
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!