A few weeks ago, I shared my recipe for pimento cheese with you. I thought it was going to be one of those recipes I was mostly posting for myself and you guys wouldn’t get too into it.
Well, what do I know? ‘Cause it turns out you were super into it! It’s already been pinned 7,000 times!
Since it was so popular, I’m going to show you one of my favorite recipes to use the pimento cheese with – potato skins!
I’ve loved potato skins since forever. If you ask me, one of the most perfect dinners on the planet is an appetizer sampler platter with some bomb potato skins.
I like potato skins topped all kinds of ways, but this is probably my all-time favorite.
Janette loves ’em too. She’s the kind of person who never has seconds (you know, the kind of person with self-control? Yeah I don’t know anything about that either…), but the first night we had these I asked her if she wanted me to grab some more from the kitchen. Her eyes lit up and she exclaimed: “There’s more?!?”
That’s when I knew these pimento cheese potato skins were blog worthy!
If you don’t have the time or energy to make my pimento cheese recipe, you can just use store-bought.
I garnished mine with bacon and also dipped them in sour cream when serving. Yum!
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6 Russet Potatoes
3 Tablespoons Canola Oil, divided
2 Tablespoons Butter
Bacon, cooked & chopped
Thoroughly wash your potatoes. Set them on paper towels and allow them to dry.
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet and rub the skins with 1.5 Tablespoons Canola Oil. Bake for 30-45 minutes, until potatoes are tender. Place on a cooling rack.
When cool enough to handle, slice the potatoes lengthwise. Carefully scoop out the insides (I use the long end of the teaspoon from this set, works great!). I only leave a very thin layer of potato, some people prefer to leave a little more. You do you!
Melt the butter with the other 1.5 tablespoons of canola oil. Brush the insides of the potatoes with this mixture, then flip over and brush the skins. Sprinkle with salt.
Bake for about 6 more minutes, until skin is crispy. Flip potatoes over, sprinkle with salt and bake another 5 minutes until edges of the potatoes begin to brown.
Fill each potato skin with about 1 Tablespoon of pimento cheese. Top with bacon. Bake another 5-6 minutes, until cheese is bubbly.
Serve immediately, with sour cream, if desired.