Pimento Cheese Twice Baked Potatoes
These Pimento Cheese Twice Baked Potatoes are loaded with layers of cheesy goodness and the perfect side dish to any meal on the grill.
Servings: 5
Calories: 655kcal
Ingredients
- 5 russet potatoes medium size
- 1 cup pimento cheese
- ¼ cup butter
- ⅓ cup sour cream
- ½ cup heavy whipping cream
- 1 tablespoon SPG Rub or seasoning salt
- 8 slices bacon cooked and crumbled
- 2 green onions sliced
Instructions
- Preheat pellet grill to 375° or conventional oven to 400°.
- Scrub the potatoes and dry well. Prick with a fork and place directly onto the pellet grill or bake in a hot oven. Cook potatoes about 1 hour or until the internal temperature reaches about 195° using a digital thermometer.
- Remove potatoes from the grill and slice each potato in half, lengthwise.
- Scoop the center of the potatoes out, leaving about 1/8 inch of a shell with the potato skin.
- Place the potato flesh into a large mixing bowl with pimento cheese, butter, sour cream, heavy whipping cream and seasonings. Beat at medium speed until filling is smooth. Fold in 1/2 of the crumbled bacon.
- Spoon the filling into the potato skins and place onto a rimmed baking sheet. Top with remaining bacon crumbles.
- Return to the grill or oven, cooking another 30 minutes or until filling is bubbly.
- Remove from grill and garnish with green onions.
Notes
- Storage: Store leftover twice baked potatoes in an airtight container in the refrigerator up to 4 days.
- Reheat: Reheat twice baked potatoes in a 350° oven on a sheet pan for 15-20 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 655kcal | Carbohydrates: 47g | Protein: 10g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 2214mg | Potassium: 1016mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1222IU | Vitamin C: 16mg | Calcium: 240mg | Iron: 2mg