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Stuffed Potato Skins
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5 from 5 votes

Hot Pimento Cheese Stuffed Potato Skins

Stuffed potato skins get a Southern makeover when they are stuffed with creamy pimento cheese laced with smoky chilies in Adobo.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 people
Calories 82kcal
Author Lisa B.


For the pimento cheese:

  • 1/2 pound smoked cheddar grated
  • 1/2 pound bacon cooked, crumbled
  • 4 oz. cream cheese softened
  • 2 cups mayonnaise
  • Approximately 2 chipotle peppers in adobo chopped
  • 1 green onion white and green parts chopped

For the potatoes:

  • 8 small red potatoes
  • ¼ cup olive oil
  • Salt and pepper
  • ½ cups shredded medium cheddar cheese
  • Additional green onions for garnish, optional


For the pimento cheese:

  • Mix all ingredients together in a medium bowl. Set aside.

For the potatoes:

  • Preheat oven to 425 degrees.
  • Line a baking sheet with aluminum foil. Spray with cooking spray.
  • Brush the outside of the potatoes with oil. Season with salt and pepper.
  • Bake for 30 minutes until you can easily pierce the potatoes with a fork. Remove from the oven and allow the potatoes to cool until you can handle them.
  • Slice the potatoes in half length wise. Gently scoop out the center of each half. Leave about a 1/4-inch border around the skin so the potatoes hold up. Save the inside of the potatoes for another use.
  • Gently spoon 1-2 heaping tablespoons of the pimento cheese into the center of each potato.
  • Top each with shredded cheddar cheese.
  • Return the potatoes to the oven. Bake until heated through and the cheese is melted, about 8-10 minutes.
  • Serve hot. Garnish with green onions if desired.


Potatoes can be cooked and hollowed out up to a day in advance. Allow them to come to room temperature before filling with pimento cheese and baking. Pimento cheese can be made up to 3 days in advance and stored in the fridge until ready to use (if you think you can go that long without eating it!) Cooked stuffed potato skins can be frozen for up to six months. Freeze each potato individually on a baking sheet until hard. Then wrap in plastic wrap and store in a plastic freezer bag. Allow potatoes to come to room temperature before proceeding with step 8.


Serving: 1potatoes | Calories: 82kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 135mg | Fiber: 1g | Sugar: 1g