Get ready for the ultimate comfort food experience that will transform your appetizer game forever! These Hot Pimento Cheese Stuffed Potato Skins are not just a recipe – they're a culinary adventure that combines crispy potato shells, creamy pimento cheese, and irresistible bacon in one mouthwatering bite. Whether you're hosting a game day party, looking for a show-stopping side dish, or simply craving something indulgently delicious, these potato skins will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 large russet potatoes
- 1 cup pimento cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the potatoes cook evenly and become crispy.
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a paper towel.
- Prick each potato several times with a fork. This allows steam to escape during cooking and prevents them from bursting in the oven.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the potatoes.
- Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes until they are manageable to handle.
- While the potatoes are cooling, prepare the filling. In a mixing bowl, combine the pimento cheese, crumbled bacon, chopped green onions, and half of the shredded cheddar cheese. Mix well until all ingredients are evenly incorporated.
- After the potatoes have cooled, slice each potato in half lengthwise. Carefully scoop out some of the flesh, leaving about 1/4 inch of potato on the skin to create a sturdy shell.
- Season the potato skins with salt and pepper to taste. This will enhance the flavor of the skins.
- Fill each potato skin generously with the pimento cheese mixture, pressing it down gently to pack it in.
- Sprinkle the remaining shredded cheddar cheese over the filled potato skins for a delicious cheesy topping.
- Return the stuffed potato skins to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the edges of the skins are crispy.
- Once done, remove the potato skins from the oven and let them cool for a few minutes before serving.
- Garnish with additional chopped green onions if desired, and serve warm as a delightful appetizer or snack.
Tips
- Choose the right potatoes: Large russet potatoes work best for creating sturdy, crispy skins that can hold plenty of delicious filling.
- Ensure thorough drying: Pat your potatoes completely dry after washing to achieve maximum crispiness.
- Don't skip the fork-pricking step: This prevents potential potato explosions and helps steam escape during baking.
- For extra crispiness, brush the potato skins with a little olive oil before the final baking stage.
- Let the potatoes cool slightly before scooping out the flesh – this makes handling easier and prevents burning your fingers.
- Don't overscoop the potato interior – leave about 1/4 inch of potato to maintain a strong shell.
- Feel free to customize your filling by adding jalapeños for extra heat or experimenting with different cheese blends.
- Serve immediately after baking for the best texture and melted cheese experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 55mg
