Twice-baked pimento cheese potatoes are tender cheese-stuffed potatoes, baked until warm and melted. With only two ingredients, they’re as easy as they are flavorful.
When I first tasted pimento cheese, my first thought was how delightful it would be combined with potatoes, preferably the baked variety. It was a thought I never could get out of my head- not that I tried too hard; it was a brilliant idea.
I seem to operate that way a lot. I’ll taste a food or see an ingredient, and my mind automatically starts creating recipes around it. I’m not sure if that’s because I blog about food, or if that’s what makes me want to blog about food.
It’s kind of a chicken/egg situation.
Either way, it doesn’t matter. What matters is these twice-baked pimento cheese potatoes. They’re adorable little baked potato cups, stuffed with fluffy potatoes and this sinful pimento cheese, and then baked until bubbly and hot. They make the perfect three-bite appetizer or supper side dish. In my opinion, they’re also ideal party food: easy to make, hearty, and crowd-pleasing.
Whatever occasion you come up with for making them, just do it soon.
twice-baked pimento cheese potatoes
8 red potatoes, roughly similar in size
1 cup pimento cheese
Bake potatoes at 350 degrees for 30-40 minutes, or until tender (they’ll slide off the fork when pierced). Cut potatoes in half and then trim a small piece off the bottom of each half so they stand on their own. Use a spoon to scoop out the insides of each half, leaving a small rim of potato.
Mix the potato insides with the pimento cheese and then distribute evenly among the potato shells. Return to oven and bake for 5 to 7 minutes, or until cheese is melted and slightly bubbly.
What do you love to stuff potatoes with?