Pimento Cheese Stuffed Potato Skins with Bacon and Jalapenos
Servings: 8
Ingredients
- 6 medium-large whole Russet potatoes
- 2 Tbsp. vegetable oil
- 4 Tbsp. Butter
- Kosher Salt and Pepper to taste
- 8 slices apple wood smoked bacon
- 2 large jalapenos sliced and finely chopped, with seeds and ribs if you like it spicy, without if you like it mild
- sour cream for topping, if desired
- Pimento Cheese:
- 2 cups coarsely grated sharp white cheddar cheese
- 2 cups coarsely grated sharp yellow cheddar cheese
- 3/4 cup pimentos drained and finely chopped
- 1/2 cup mayonnaise
- 3/4 tsp. celery salt
- 1/4 tsp. cayenne pepper
Instructions
- Preheat oven to 400 degrees. Clean potatoes and dry with paper towel. Brush the outsides of the potatoes with vegetable and place on a baking sheet and bake for 40 minutes or until potatoes are fork tender. Allow the potatoes to cool.
- Finely chop the bacon and cook in a medium skillet over medium-high heat until crisp. Drain on paper towels. Set aside.
- Pimento cheese - Mix all ingredients in large bowl. This can be made 2 days in advance.
- Cut the potatoes in half lengthwise and scoop out the insides of the potatoes. Leave some potato in the skin. Melt the butter and brush the inside and outside of the potatoes. Sprinkle insides with salt and pepper. Place the potatoes inside down on the baking sheet and bake for 8 minutes. Turn the potatoes over and continue to bake for an additional 5-7 minutes or until golden brown.
- Remove from the oven and fill the potatoes with some pimento cheese. (amount depends on the size of your potatoes) You may not use up all the cheese, but you can save the extra and serve with crackers. Sprinkle with bacon. Return to the oven and bake for about 4-5 minutes or until cheese melts. Slice each potato skin in half for appetizer size serving. Serve immediately with the chopped jalapenos and sour cream if desired.