Good Lord I love pimento cheese! Pimento cheese is something that I probably only make about twice a year, but when I do, I just cannot get enough of it. As a man from the North, this recipe is typically one from the South, and it is typically referred to as the ‘caviar of the South’, and I can tell why. If you have never tried pimento cheese, well, I suggest you make it yourself as it is not only super easy to make, but it is extremely delicious.
Twice Baked Pimento Cheese Potatoes Recipe
Pimento cheese is pretty diverse as well and it can be made several different ways, but the main foundation is shredded cheddar cheese, mayonnaise, and pimentos. I like to twist mine up from time to time, and include a couple of different ingredients. This latest batch was used not only for some dip, but I took a twist as a side dish and made twice baked potatoes, loaded with pimento cheese. Whoa, was this ever great.
Let’s get started.
2 cups of sharp cheddar cheese, hand grated
3 tbsp mayonnaise
pinch of salt, to taste
1/2 tsp cracked black pepper
4 oz diced pimentos, drained
1/2 cup cream cheese, room temperature
1 clove of garlic, minced
2 whole potatoes, cooked until fork tender
1/2 cup of milk
2 tbsp unsalted butter
Start by adding the cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Use a fork, and carefully stir and blend the mixture together. Make sure everything is combined.
Grab a cracker, and spread some of that delicious pimento cheese on top. Eat. Now you have to back away, otherwise you may attempt to eat that entire bowl. Cover and place into the refrigerator until you are ready to use for the potatoes.
Twice Baked Pimento Cheese Potatoes
You have a couple of options with your potatoes. Put them into the microwave for about 9 minutes, or place them into a 350 degree oven for 60 minutes. It’s your call. The goal however is to get them to be fork tender.
Once they are fork tender, remove them and...