Twice Baked Pimento Cheese Potatoes

Good Lord I love pimento cheese! Pimento cheese is something that I probably only make about twice a year, but when I do, I just cannot get enough of it. As a man from the North, this recipe is typically one from the South, and it is typically referred to as the ‘caviar of the South’, and I can tell why. If you have never tried pimento cheese, well, I suggest you make it yourself as it is not only super easy to make, but it is extremely delicious.

Twice Baked Pimento Cheese Potatoes Recipe
Twice Baked Pimento Cheese Potatoes Recipe

Pimento cheese is pretty diverse as well and it can be made several different ways, but the main foundation is shredded cheddar cheese, mayonnaise, and pimentos. I like to twist mine up from time to time, and include a couple of different ingredients. This latest batch was used not only for some dip, but I took a twist as a side dish and made twice baked potatoes, loaded with pimento cheese. Whoa, was this ever great.

Let’s get started.

Ingredients:

  • 2 cups of sharp cheddar cheese, hand grated
  • 3 tbsp mayonnaise
  • pinch of salt, to taste
  • 1/2 tsp cracked black pepper
  • 4 oz diced pimentos, drained
  • 1/2 cup cream cheese, room temperature
  • 1 clove of garlic, minced
  • 2 whole potatoes, cooked until fork tender
  • 1/2 cup of milk
  • 2 tbsp unsalted butter

Start by adding the cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Use a fork, and carefully stir and blend the mixture together. Make sure everything is combined.

Grab a cracker, and spread some of that delicious pimento cheese on top. Eat. Now you have to back away, otherwise you may attempt to eat that entire bowl. Cover and place into the refrigerator until you are ready to use for the potatoes.

Twice Baked Pimento Cheese Potatoes
Twice Baked Pimento Cheese Potatoes

You have a couple of options with your potatoes. Put them into the microwave for about 9 minutes, or place them into a 350 degree oven for 60 minutes. It’s your call. The goal however is to get them to be fork tender.

Once they are fork tender, remove them and let them cool slightly.

Take a knife, and carefully cut around the top of the potato. Repeat with the other one. Take the tops off and scrape any potato into a bowl. Use a spoon and scrape out the insides of each potato, being careful not to tear the skin.

To the potato mixture, add the butter, and milk. Use a fork or whisk, and mash the potato mixture. Now you are ready for the pimento cheese!

Add the potato mixture back into each potato. Generously top each potato with heaping tablespoons of the pimento cheese.

Place these onto a baking sheet, and place into a 350 degree oven for about 15 minutes or until the cheese mixture is nice and bubbly.

Dig in!

If you love the basic twice baked potato, then you are going to fall in love with these. Not only are they cheesy, and super creamy, but you get that awesomeness from the pimentos and that slight kick of garlic that make these an ultimate side dish, or heck, dinner for that matter! Hope you enjoy!

Twice Baked Pimento Cheese Potatoes
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups of sharp cheddar cheese, hand grated
  • 3 tbsp mayonnaise
  • pinch of salt, to taste
  • ½ tsp cracked black pepper
  • 4 oz diced pimentos, drained
  • ½ cup cream cheese, room temperature
  • 1 clove of garlic, minced
  • 2 whole potatoes, cooked until fork tender
  • ½ cup of milk
  • 2 tbsp unsalted butter
Instructions
  1. Start by adding the cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Use a fork, and carefully stir and blend the mixture together. Make sure everything is combined.
  2. Grab a cracker, and spread some of that delicious pimento cheese on top. Eat. Now you have to back away, otherwise you may attempt to eat that entire bowl. Cover and place into the refrigerator until you are ready to use for the potatoes.
  3. You have a couple of options with your potatoes. Put them into the microwave for about 9 minutes, or place them into a 350 degree oven for 60 minutes. It’s your call. The goal however is to get them to be fork tender.
  4. Once they are fork tender, remove them and let them cool slightly.
  5. Take a knife, and carefully cut around the top of the potato. Repeat with the other one. Take the tops off and scrape any potato into a bowl. Use a spoon and scrape out the insides of each potato, being careful not to tear the skin.
  6. To the potato mixture, add the butter, and milk. Use a fork or whisk, and mash the potato mixture. Now you are ready for the pimento cheese!
  7. Add the potato mixture back into each potato. Generously top each potato with heaping tablespoons of the pimento cheese.
  8. Place these onto a baking sheet, and place into a 350 degree oven for about 15 minutes or until the cheese mixture is nice and bubbly.
  9. Dig in!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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