Pimento Cheese Potato Skins
With Father’s Day around the corner, and the arrival of warm weather, it’s time to start planning your upcoming BBQ menu! This week we’re focusing on one of our favorite sides - cheesy potato skins. Our crispy, cheesy skins make for the perfect appetizer for your next party or BBQ.
Instead of the classic cheddar cheese filling, we opt to fill our skins with our Original Pimento Chz (or our Green Chile Cilantro Pimento Chz if you’re looking for more of a kick!) The pimento cheese melts perfectly and adds great taste and flavor to this already delicious dish.
Loaded Potato Skins
Makes 6 servings
Hands on time: 25 min
Total time: 1 hour 45 min
Ingredients:
6 (4-41/2 in. long) russet potatoes, scrubbed
1 1/2 teaspoons canola oil
1/4 cup melted unsalted butter
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
1 8 ounce container of Original Pimento Cheese or Green Chile Cilantro Pimento Cheese
1/2 cup chopped cooked bacon (about 6 slices)
1/2 cup sour cream
3 green onions, thinly sliced
Directions:
Preheat oven to 400F. Prick potatoes all over with a fork. Rub with canola oil.
Place potatoes directly on an oven rack and bake until fork tender, about 1 hour.
Remove potatoes from oven and let stand 15 minutes to cool. Cut lengthwise and carefully scoop out potatoes leaving a 1/4-inch-thick shell. Reserve scooped potato for another use.
Whisk together melted butter and garlic until well combined. Brush potato shells on all sides with butter mixture and season with salt and pepper to taste. Arrange shells cut side down on a parchment-lined baking sheet.
Bake at 400F until outside is crisped, about 8 minutes. Flip potatoes over and continue to bake until insides are crisped, about 10 more minutes.
Remove baking sheet and fill each potato skin with a spoonful of pimento chz and bacon. Return to oven and bake until cheese is golden and melted about 5 minutes.
Top potato skins evenly with sour cream and sprinkle with green onions. Serve immediately.