Pimento Cheese Twice Baked Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Scrub the potatoes clean and prick them all over with a fork. Place them on a baking sheet and bake for about 1 hour, or until tender.
• STEP 3.Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin shell.
• STEP 4.In a bowl, combine the potato flesh, pimento cheese, sour cream, salt, and pepper. Mash until well combined and creamy.
• STEP 5.Spoon the mixture back into the potato shells and sprinkle with shredded cheddar cheese.
• STEP 6.Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Garnish with chopped green onions or parsley, if desired.
• STEP 9.Serve the Pimento Cheese Twice Baked Potatoes as a side dish or as a main course with a salad.

Cooking Tips

• You can make the pimento cheese filling ahead of time and refrigerate until ready to use.
• Feel free to add cooked bacon, chopped jalapenos, or other toppings to customize the potatoes.
• Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the Pimento Cheese Twice Baked Potatoes as a side dish or as a main course with a salad.