A few weeks ago I posted my pimento cheese recipe and didn’t expect it to take off, but readers loved it — it’s already been pinned thousands of times. Because it was so popular, I wanted to share one of my favorite ways to use that pimento cheese: potato skins. These are a favorite appetizer of mine and perfect for game day or any casual gathering.
I’ve always been a sucker for potato skins. Serve them on an appetizer sampler and I’m a happy diner. They’re great topped in lots of different ways, but pimento cheese with crispy potato skins and a sprinkle of bacon is my all-time favorite combination.
My friend Janette is the kind of person who usually skips seconds, but when she tasted these she asked if there were more — and that’s when I knew these pimento cheese potato skins deserved a spot on the blog. If you don’t have time to make my homemade pimento cheese, store-bought works fine. I like to top them with crumbled bacon and serve with sour cream for dipping.
This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.
Pimento Cheese Potato Skins Recipe
Ingredients
-
6 Russet Potatoes -
3 Tablespoons Canola Oil, divided -
2 Tablespoons Butter -
Salt -
Pimento Cheese -
Bacon, cooked & chopped
Instructions
-
Thoroughly wash the potatoes and pat them dry with paper towels.
-
Preheat the oven to 400°F.
-
Place the potatoes on a baking sheet and rub the skins with 1½ tablespoons of canola oil. Bake 30–45 minutes, until tender. Transfer to a cooling rack.
-
When cool enough to handle, slice the potatoes lengthwise and carefully scoop out most of the flesh, leaving a thin layer so the skins hold their shape.
-
Melt the butter with the remaining 1½ tablespoons of canola oil. Brush the insides of the potato skins with the mixture, then flip and brush the outside skins. Sprinkle with salt.
-
Bake about 6 minutes until the skins crisp. Flip them over, add a little more salt, and bake another 5 minutes until the edges begin to brown.
-
Fill each skin with about 1 tablespoon of pimento cheese, top with chopped bacon, and return to the oven for 5–6 minutes until the cheese is bubbly.
-
Serve immediately, with sour cream for dipping if you like.
Nutrition
