Ingredients

4 (6-ounce) Yukon gold or baking potatoes Cooking spray $

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2/3 cup canola mayonnaise $

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3 tablespoons white vinegar 1 tablespoon Dijon mustard 2 teaspoons freshly ground black pepper 1/2 teaspoon sugar $

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1/4 teaspoon salt $

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2 garlic cloves, minced $

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1 1/2 cups shredded skinless, boneless rotisserie chicken breast $

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3 tablespoons sweet pickle relish 1/4 cup sliced green onions

Preparation

  1. Preheat oven to 450°.
  2. Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh.
  3. Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.