Double-Stuffed Barbecue Potatoes

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Southern Living


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8 large baking potatoes

1 (8-ounce) container softened cream cheese

1/2 cup mayonnaise

1 tablespoon white wine vinegar

1 teaspoon seasoned pepper

2 teaspoons fresh lemon juice

3/4 teaspoon salt

3 cups chopped barbecued pork, warmed

1 cup (4 ounces) shredded Cheddar cheese

1/4 cup chopped fresh chives

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