Twice Baked Pimento Cheese Potatoes

Start by adding cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Using a fork, carefully stir and blend 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.

You have a couple of options with your potatoes: put them into the microwave for about 9 minutes, or place them into a 350ºF oven for 60 minutes. It’s your call. The goal is to get them fork-tender. Once they are fork-tender, let cool slightly.

Take a knife and carefully cut around the top of each potato. Take the tops off and scrape any potato into a bowl. Scrape out the insides of each potato with a spoon, being careful not to tear the skin.

To the potato mixture, add butter and milk. Mash with a fork or whisk. Now you are ready for the pimento cheese!

Add potato mixture back into each potato. Generously top each potato with heaping tablespoonfuls of pimento cheese. Place on a baking sheet, and bake at 350ºF for about 15 minutes or until cheese mixture is nice and bubbly.

Dig in!