Pimento Cheese Twice Baked Potato Recipe

From Carrie Morey's Hot Little Suppers cookbook

Pimento Cheese Twice Baked Potato Recipe


    Serves 4
  • • 2 Idaho Russet Potatoes
  • • Olive Oil
  • • 1/4 Cup Green Onions, Chopped, Reserve 1 Teaspoon for Topping
  • • 1/2 Cup Whole Milk
  • • 3 Slices Bacon, Chopped
  • • 12 oz Pimento Cheese, Reserve 2 Tablespoons for Topping
  • • 2 Tbsp Butter, Softened
  • • Salt & Pepper to taste

Recipe Ingredients

Potato Assembly

My daughter Cate loves twiced baked potatoes... I mean, loves them. If I'm being honest, I have never really liked potatoes all that much unless they are in a crispy, French fry form and paired with a martini or juicy burger. When Cate last requested we have twice baked potatoes, I decided to put my own spin on the recipe by including our Pimento Cheese in the creamy center and on top. 

Pro Tip: Broil the potatoes for one minute before serving to get that crispy cheesy top! 

Twice Baked Potatoes


  1. Preheat your oven to 425 degrees. 
  2. Rub your potatoes in olive oil and salt. Poke holes in the potatoes with a fork and bake for 50 minutes, then bring your oven back down to 375 degrees. 
  3. Once cooled, slice the potatoes in half long ways, scoop out the potato filling leaving a small edge of potato around the skin. Set the skins aside and put potato contents into a mixing bowl. 
  4. Fry bacon and chop. Set aside. 
  5. Mix potato contents, chopped bacon, pimento cheese (reserving about 2 tablespoons for topping), butter, chopped green onions, salt, and pepper. If you like a super creamy center, use an electric mixer. If you prefer a chunky center, use a hand mixer or mix by hand. 
  6. Scoop mixture back into your potato skins. Top with the reserved pimento cheese and more bacon crumbles, green onions, salt and pepper. 
  7. Bake at 375 degrees for fifteen minutes, then broil on high for one minute. 
  8. Serve! 

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Hot Little Tip

Broil the potatoes for one minute before serving to get that crispy cheesy top!