Twice Baked Pimento Cheese Potatoes

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Each bite of these Twice Baked Pimento Cheese Potatoes is blow-your-mind-good, perfectly portioned, and easy to make. A new family favorite, this side dish was gobbled up in minutes!

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Twice Baked Pimento Cheese Potatoes recipe- each bie of these potatoes is perfection.

It’s no secret. I love pimento cheese. I have many recipes for pimento cheese. Actually, I’ve never had pimento cheese I didn’t like! I made Pimento Cheese Soup, Pimento Cheese Spread for burgers, grilled jalapeno pimento cheese with bacon, The Masters Pimento Cheese sandwiches, and more.

Whether it’s a holiday meal, Sunday supper, or ordinary weeknight this potato side dish will be a welcome addition to the table. It’s the perfect, comforting side dish.

Two of my favorite foods are potatoes and pimento cheese. I have many different recipes for potatoes and I enjoy them all. As well, l have several recipes for pimento cheese. I simply smashed two recipes together to get this goodness!


In the cuisine of the Southern United States, pimento cheese is a spread or relish made with cheese, mayonnaise, and pimentos. Elsewhere, different ingredients may be used. It is served on bread, crackers, and vegetables, or in sandwiches.”

Additionally, you may hear pimento referred to as the ‘pate of the South’.

Twice Baked Pimento Cheese Potatoes

Recently I’ve gone a little Pimento Cheese crazy and made Pimento Cheese Potato Casserole. I also added pimento cheese to my Sausage Poutine instead of traditional cheddar. It was divine.

This is a great way to add unexpected flavor to an already great recipe.

Twice Baked Pimento Cheese Potatoes recipe are perfectly portioned and jaw-droppingly good!


  1. Make the Pimento Cheese spread up to 3 days ahead and store in the refrigerator.
  2. Bake and hull the russet potatoes earlier in the day.
  3. Next, mix the potatoes with the pimento cheese. Then, refill the potatoes hulls and refrigerate all until you’re ready to bake.
  4. Finally, allow 10 to 15 minutes longer cooking time if the potatoes are cold.
Twice Baked Pimento Cheese Potatoes

Twice Baked Pimento Cheese Potatoes

The ultimate stuffed potato. Each bite of these Twice Baked Pimento Cheese Potatoes is blow-your-mind-good, perfectly portioned, and easy to make.
Author: Paula
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
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  • 4- ounces pimentos undrained
  • 1 medium jalapeno diced, or 2 tablespoons pickled jalapenos
  • 8- ounces cheddar cheese shredded
  • ⅓ to ½ cup mayonnaise
  • 2 tablespoons cream cheese softened
  • ½ tablespoon lemon juice
  • teaspoon ground cayenne pepper
  • teaspoon salt taste first to see if salt is needed
  • teaspoon ground black pepper
  • teaspoon celery seeds


  • 4 large russet potatoes washed and dried
  • ½ to ⅔ cup pimento cheese mixture
  • teaspoon salt
  • teaspoon pepper
  • 1/3 cup sour cream
  • 3 tablespoons butter softened
  • ¼ cup cheddar cheese shredded
  • *garnish with chopped cilantro if desired



  • In a large bowl, mix pimentos, jalapeno, cheese, mayonnaise, cream cheese, lemon juice, cayenne pepper, salt (if needed), and pepper.
  • Refrigerate if making it ahead of time.


  • Wrap potatoes in foil and bake potatoes at 425 for 45 to 50 minutes or until soft and tender when squeezed.*
  • Remove from oven and allow to cool until cool enough to handle.
  • Scoop pulp out to 1/2 inch of skin.
  • Place potato skins on baking sheet.
  • Mix potato pulp, pimento cheese, salt, pepper sour cream, and butter together.
  • Spoon mixture into potato skins. (*up to this point can be made ahead and refrigerated.)
  • Bake potatoes at 400 until hot and melted about 20 to 25 minutes.
  • Serve hot.


Faster method: You can microwave the potatoes and they will taste just as good. Poke holes in the potatoes with a fork, then wrap each potato with plastic wrap. Microwave 4 to 5 minutes per potato. Check for tenderness. If you are cooking 4 potatoes in the microwave you will need to cook them for at least 10 to 12 minutes. Proceed with directions for filling. 


Calories: 456kcal | Carbohydrates: 37g | Protein: 13g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 551mg | Potassium: 838mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1102IU | Vitamin C: 26mg | Calcium: 323mg | Iron: 2mg
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Also see Pimento Cheese Scalloped Potatoes

Pimento Cheese Scalloped Potatoes


  1. Is there no limit to what you can do with pimento cheese? It’s just my favorite thing. I’ve never thought about using it in twice-baked potatoes. This looks delicious!

5 from 1 vote (1 rating without comment)

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