December 27, 2013

Pimento Cheese & Bacon Twice Baked Potatoes

3 very large Russet potatoes
3 slices thick cut bacon, cut into 1/2 inch chunks
3/4 cup creamy pimento cheese
1 egg, beaten
sea salt
freshly ground black pepper

Bake potatoes for 1 hour at 400. Allow them to cool to almost room temperature, then slice lengthwise and scoop out the insides, reserving 2 potatoes' worth of skins. Reduce oven to 350. Place the pimento cheese, and potato into a medium bowl. Mash until smooth then fold in the bacon. Refill the potato skins and place on a baking dish. Bake 10 minutes or until warmed through. Serve immediately.
Yield: 4 servings
My thoughts:
 photo coconut-sig_zpsb2fb208a.jpg

1 comment:

  1. Pimento cheese and potato skins- what a great combination!!!!


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