Spicy Pimento Cheese Stuffed Potato Bites
You won’t be able to resist popping two or twelve of these spicy stuffed potato bites. Petite red potatoes are stuffed with spicy pimento cheese and topped with sharp shredded cheddar.
Servings 8 people
Calories 82kcal
Ingredients
For the pimento cheese:
- ½ pound smoked cheddar grated
- ½ 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
- ½ teaspoon diced pimentos
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
Instructions
For the pimento cheese:
- Mix all the pimento cheese ingredients in a medium bowl until evenly combined. Cover and chill in the refrigerator until ready to use.
For the potatoes:
- Preheat the 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 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.
- Carefully slice the potatoes in half lengthwise.
- Gently scoop out the center of each half. Leave about a ¼-inch border so the skins keep their shape. Save the inside of the potatoes for another use.
- Gently spoon one heaping teaspoon of the pimento cheese into the center of each potato.
- Top each with the shredded cheddar cheese.
- 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.
Video
Notes
Storage. Let the potato bites cool, then transfer them to an airtight container with a lid. If you need to stack them, place a piece of waxed or parchment paper between them. Consume within 5-7 days.
Freezing. Cooked potato bites can be frozen for up to three months. Let them cool, then put the entire baking sheet on a level surface in the freezer. Once the potatoes are frozen, you can transfer them to a plastic freezer bag. Allow the potatoes to thaw completely before baking.
Reheating. Let the thawed potato bites come to room temperature. Bake at 350 degrees for 5-10 minutes until heated through. You could also reheat these in an air fryer at 350 degrees for five minutes.
Nutrition
Serving: 1potato | Calories: 82kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 135mg | Fiber: 1g | Sugar: 1g
