Recipe Details

Twice Baked Pimento Cheese Potatoes

  • Servings: 2
  • Ready In 2 hours
  • 2 medium-large baking potatoes
  • 2 teaspoons oil
  • 2 teaspoons salt
  • 2 tablespoons butter; melted
  • For the stuffing mix
  • 1 cup shredded sharp cheddar cheese
  • 1/4 Cup non-fat Greek yogurt
  • 3 tablespoons diced roasted red pepper
  • 1/2 Tbs finely diced cilantro
  • 1/2 Tbs finely diced green onion
  • 1/2 Tsp Kosher salt
  • 1/2 Tsp Smoked paprika
  • 1/4 Tsp Black pepper
Wash potatoes and dry . Rub with oil and salt. Wrap in foil and bake in a 400f oven until done, about 1 hour. Let cool for 15 minutes.
For each potato, cut off the top 1/4th. Remove and discard the peel from that piece and keep the pulp in a bowl. Using a melon ball tool or spoon, scoop out the potato pulp and add to the bowl.
Add the remaining ingredients, except the butter, to the bowl and thoroughly mix together, smashing with a fork. Spoon the mixture back into the potato shells.
Drizzle with butter.
Place the stuffed potatoes on an indirect grill or oven preheated to 350f until cooked through, about 20
minutes if warm, about 30 if made ahead and refrigerated.

Nutritional Facts

  • Serving Size 1 Serving (94g)
    Servings Per Recipe: 2
  • Amount Per Serving
  • Calories 509
    Calories From Fat 449
  • % Daily Value
  • Total Fat 50g
    66%
  • Saturated Fat 23g
    113%
  • Trans Fat 3g
  • Cholesterol 95g
    29%
  • Sodium 487g
    17%
  • Total Carbohydrate 1g
    0%
  • Dietary Fiber 0g
    1%
  • Sugars 1g
  • Protein 15g
    22%