Pimento Cheese Potato Skins
Pimento Cheese Potato Skins
Rating: (2 rated)
  • 4 Idaho potatoes
  • 1 1/2 cups grated cheddar cheese
  • 1/2 cup grated pepper Jack cheese
  • 1 can diced pimentos (4 ounces)
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon freshly ground black pepper
  • A dash of hot sauce
  • 2/3 cup mayonnaise
  • 3 green onions, sliced on bias, for garnish

Pre-heat the oven to 400ºF.

Place the potatoes on a baking sheet and roast until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium size mixing bowl. Place the skins, cut-sides up, back onto the baking sheet.

To the bowl with the potato flesh, add the cheeses, pimentos, garlic, onion, black pepper, hot sauce and mayo.

With a small spoon, scoop the pimento cheese mixture into the little potato skins. Place back in the oven until the cheese is lightly browned, about 10 minutes.

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