Potato Salad-Stuffed Spuds With Smoked Chicken

• 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 400u0b0. 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.

baking potatoes, vegetable cooking spray, sour cream, apple cider vinegar, garlic, ground pepper, brown mustard, salt, sugar, hot sauce, pimiento, sweethot pickles, green onions, chicken, bacon, cheddar cheese

Taken from www.myrecipes.com/recipe/potato-salad-spuds-chicken (may not work)