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Pimento Cheese Potato Skins

Pimento Cheese Potato Skins


  • 4 Idaho potatoes

  • 1 1/2 cups grated cheddar cheese

  • 1/2 cup grated pepper Jack cheese

  • 1 can diced pimentos (4 ounces)

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon granulated onion

  • 1/2 teaspoon freshly ground black pepper

  • A dash of hot sauce

  • 2/3 cup mayonnaise

  • 3 green onions, sliced on bias, for garnish


Pre-heat the oven to 400ºF. Place the potatoes on a baking sheet and roast until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium size mixing bowl. Place the skins, cut-sides up, back onto the baking sheet. To the bowl with the potato flesh, add the cheeses, pimentos, garlic, onion, black pepper, hot sauce and mayo. With a small spoon, scoop the pimento cheese mixture into the little potato skins. Place back in the oven until the cheese is lightly browned, about 10 minutes.