With our jalapeño pimento cheese & bacon

Preheat the Oven

Scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a paper towel.

Wash and Prepare Potatoes

Rub each potato with olive oil and sprinkle with salt and black pepper to taste.

Season the Potatoes

Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until fork-tender.

Bake the Potatoes

In a mixing bowl, combine the cream cheese, shredded sharp cheddar cheese, diced jalapeños, diced pimentos, garlic powder, onion powder, cayenne pepper, and salt.

Combine the Ingredients

Using a hand mixer or a wooden spoon, mix until all ingredients are well combined and smooth.

Mix Until Smooth

Cover the mixture and refrigerate for at least 30 minutes to allow flavors to meld.

Refrigerate

Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Cut a slit down the center of each potato and gently squeeze the ends to open them up.

Prepare the Potatoes for Topping

Spoon a generous amount of the jalapeño pimento cheese mixture into each opened potato.

Add the Jalapeño Pimento Cheese

Sprinkle the crumbled bacon and chopped green onions over the cheese-filled potatoes.

Top with Bacon and Green Onions

Dust a little paprika over the top for added flavor and presentation.

Finish with Paprika

Serve the loaded baked potatoes warm and enjoy!

over-loaded baked potato

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!