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Ingredients
- 4 (6-oz) russet potatoes
- cooking spray
- 1/2 cup low-fat canola mayonnaise
- 3 Tbsp white vinegar
- 1 Tbsp Dijon mustard
- 1 tsp freshly ground black pepper
- 1/2 tsp sugar
- 2 garlic cloves, minced
- 3 Tbsp sweet pickle relish
- 2 cups (12 oz) skinless, boneless rotisserie chicken breast, shredded
- 1/4 cup (about 3) green onions, sliced
Preparation
Step 1
Preheat oven to 450 F.
Pierce potatoes with a fork, and coat lightly with cooking spray. Bake for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a deep, lengthwise slit in each potato and squeeze the ends to loosen potato flesh.
Combine mayonnaise and next 6 ingredients (through relish) in a medium bowl. Stir in chicken*. Divide a heaping 1/2 cup of the chicken mixture among potatoes. Top each potato with green onions.
*I pulled the chicken off my rotisserie the day before and stored in the fridge. I covered it with plastic wrap and microwaved on high for 1 1/2 to 2 minutes before serving. Worked great.