Grilled and Baked Pimento Cheese-Stuffed Potatoes

These grilled and baked pimento cheese-stuffed potatoes were almost too pretty to eat. But they sure where delicious, and definitely something a little different.

Course Side

Cuisine American

Keyword pimento cheese, pimiento cheese, potatoes

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 578kcal

Author Based on a recipe from Nibble Me This

Ingredients

2 large Russet potatoes baked (see instructions)
1 cup sharp cheddar cheese shredded
¼ cup sour cream
1 2 ounce pimentos drained, diced
1 tablespoon green onion finely diced
½ teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper

Instructions

Bake potatoes (see The Best Baked Potato). Let cool slightly.
Cut top 1/4th off each potato. Using a melonballer or spoon, scrape the potato pulp from both the inside of the potato and the top piece into a large bowl.
Add remaining ingredients to the bowl and mix. Use a fork to break up and smash any large potato pieces.
Spoon mixture back into the potatoes.
Place on a grill over indirect heat (or in a preheated oven) at around 350 F for 20-30 minutes or until the cheese is melted and lightly golden.

Nutrition