1/2 pound smoked cheddar, grated 1/2 pound bacon cooked, crumbled 4 ounces cream cheese, softened 2 cups mayonnaise 2 chipotle peppers in adobo, chopped 1 green onion, white and green parts chopped 1/2 teaspoon diced pimentos
FOR THE PIMENTO CHEESE:
FOR THE POTATOES:
20 petite red potatoes ¼ cup olive oil Salt and pepper 1 cup shredded sharp cheddar cheese Additional sliced green onions for garnish, optional
1
Mix all the pimento cheese ingredients in a medium bowl until evenly combined. Cover and chill in the refrigerator until ready to use.
2
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper. Spray with cooking spray. Brush the outside of the potatoes with oil. Season with salt and pepper.
3
Bake the potatoes for 15-20 minutes until you can easily pierce the potatoes with a fork. Remove them from the oven and allow the potatoes to cool until you can handle them, about 15 minutes.
4
Carefully slice the potatoes in half lengthwise. Gently scoop out the center of each half. Leave about a 1/4-inch border so the skins keep their shape. Save the inside of the potatoes for another use.
5
Gently spoon one heaping teaspoon of the pimento cheese into the center of each potato. Top each with the shredded cheddar cheese.
6
Reduce the oven temperature to 350 degrees F. Return the potatoes to the oven. Bake until heated through and the cheese is melted, about 5-10 minutes. Serve hot. Garnish with green onions, if desired.
Yield
1 potato
calories
82 kcal per serving
caRBS
8 g per serving
FAT
4 per serving
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