Pimento Potato Skins Recipe
Make Pimento Potato Skins Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Skins
Filling
Topping & Finish
Method
Potatoes & Skins
Bake potatoes
Preheat oven to 400°F (200°C). Scrub potatoes well and dry. Rub each potato with neutral oil and sprinkle with coarse salt. Place directly on oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer slides into the center easily.
Cool and halve
Remove potatoes from oven and let cool slightly until they are safe to handle but still warm (about 10 minutes). Cut each potato in half lengthwise.
Scoop out flesh
Using a spoon, carefully scoop out the flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin to keep structure. Reserve scooped potato for another use (or mix a small amount into the filling if desired). Brush or rub the inside of skins lightly with 1 tbs oil and season with a pinch of salt. Place skins cut-side up on a baking sheet.
Crisp skins
Return skins to the oven and bake at 425°F (220°C) for 10–12 minutes until edges start to get crisp. Remove from oven and set aside while you prepare filling.
Filling
Prepare filling base
In a medium bowl, combine softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Beat with a fork or small whisk until smooth and creamy.
Add cheese and pimentos
Fold in 1 3/4 cups of shredded cheddar (reserve 1 cup for topping), chopped pimento peppers, sliced green onions, and most of the chopped chives (reserve a small amount for garnish). Mix until evenly distributed. Taste and adjust seasoning (add more salt, pepper, or hot sauce if using).
Fill skins
Spoon or pipe the pimento-cheese mixture into each potato skin mound, overfilling slightly to create a peak.
Topping & Finish
Top and bake
Sprinkle the filled skins with the reserved shredded cheddar and crumbled bacon. Bake in the oven at 425°F (220°C) for 8–10 minutes, until cheese is melted and bubbling and edges are crisp.
Garnish and serve
Remove from oven and let cool for 2–3 minutes. Top each potato skin with a dollop of sour cream, a sprinkle of reserved chives or green onions, and a few drops of hot sauce if desired. Serve warm.