I made a big batch of Pimento Cheese Potatoes and used some to fill baked potato shells. The filling is really delicious! My husband couldn’t stop eating it and I was afraid I wouldn’t have enough leftover for these potatoes. He kept saying this is so tasty! I used medium sized potatoes. I split each potato in half and made each two servings. Leftovers can be frozen. Let thaw and reheat in a covered pan.

Ingredients for about 12 servings.

2 lbs potatoes peeled and cut in half and in a pot of water

1/2 onion – just peeled and kept whole (for boiling with potatoes)

1 hot pepper – (for boiling with potatoes)

1 garlic clove – (for boiling with potatoes)

2 Tablespoons kosher salt (for boiling the potatoes)

6 whole potatoes

fresh ground sea salt

1/4 cup canola oil

sea salt to taste

2 oz sweet butter – room temperature

1/8 cup heavy cream

2 1/2 oz xtra sharp cheddar cheese – shredded

3 1/2 oz. cream cheese – room temperature

6 hot and sweet jarred cherry peppers – drained – chopped fine

1/4 teaspoon sweet paprika

1/4 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon course sea salt

2 large eggs – beaten

non stick spray – canola or vegetable

fresh ground sea salt to taste

fresh ground black pepper to taste

sweet paprika to taste

6 teaspoons canola oil

Directions

Set oven to 350 degrees F

Wash the 6 potatoes well. Pierce each potato with a small knife on both ends and three times on all four sides. Rub each potato with canola oil. Lightly add fresh crushed sea salt all over each potato. Spray a rack (like rack from a broiler pan) with non stick spray and place rack on a pan. Place potatoes on rack with air space in-between.

Potatoes go in the oven till soft and cooked. (usually 60 minutes)

While potatoes are in the oven work on the filling now.

To your pot with the half potatoes add the onion, garlic, hot pepper and 2 Tablespoons salt. Bring to a medium/high boil till fork tender. (about 15-20 minutes)

When potatoes are done drain the water and discard the onion, garlic and hot pepper as they were only used to add flavor to the potatoes. If you have a really good masher you can go on and add the sweet butter, heavy cream, cheddar cheese, cream cheese, cherry peppers, paprika, dry mustard, black pepper, cayenne pepper, sea salt and two beaten eggs to the potatoes and mix well.

If your masher isn’t so good get a new one because then you will need to use a potato ricer and add everything after the potatoes are riced. Set the potato mixture to the side.

When your 6 potatoes come out of the oven you need to let them cool enough so you can handle them. Split them in half and with a spoon scoop out the centers. Mash the centers well and add the centers to your potato mixture.

Drizzle about a teaspoon of canola oil on each potato. Season each potato shell with fresh crushed sea salt, black pepper and paprika. Put the potatoes back in the 350 degree oven for 30 minutes.

After 30 minutes remove the potatoes from the oven and fill with the pimento cheese potato filling by either piping a bag or a spoon.

Use a fresh new non stick sprayed baking sheet(s) and place the potato shells on it.

The potatoes go back in the oven and get baked again till they look crusted. Sorry I forgot to time this…I know it was between 15-30 minutes.

They came out really delicious and have a fluffy light texture. They are cheesy and slightly spicy.I think just about everyone will love the potatoes. Leftovers freeze and re-heat just like fresh made.