Potato Salad-Stuffed Spuds with Smoked Chicken

Ingredients

• 0.3 cup apple cider vinegar 
• 4 large baking potatoes 
• 0.8 pound warm chicken smoked shredded
• 6  bacon crumbled cooked
• 2  garlic cloves minced
• 0.3 cup green onions sliced
• 1 tablespoon coarsely ground pepper 
• 2 teaspoons hot sauce 
• 4 oz pimientos diced drained
• 1 teaspoon salt 
• 4 oz sharp cheddar cheese shredded
• 1 cup cup heavy whipping cream sour
• 1 tablespoon spicy brown mustard 
• 1 teaspoon sugar 
• 0.3 cup sweet-hot pickles chopped

Equipment

• bowl
• oven

Directions

1. Preheat oven to 40
2. Coat baking potatoes with vegetable cooking spray; pierce potatoes several times with a fork.
3. Bake 1 hour or until tender.
4. Remove from oven, and cool slightly (about 10 minutes).
5. 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.