Monday, February 18, 2013

Twice Baked Pimento Cheese Potatoes


On our weekend, we went for a drive on the back roads through the mountainous coal country of Morgan and Anderson countries just to relax and take pictures.  On these drives, I also notice the smokers and cookers folks have like this one that was at a Moose Lodge.  


Alexis couldn't help but notice the coffee can and a rock fancy rain cap covering the smoke stack.  To me this rusty cooker has stories to tell.  It is a custom job for sure.  Being in mining country, my guess is that in a former life it was a container on a piece of heavy equipment and it was either abandoned or "walked off" the job site.  Being at a Moose Lodge I can imagine it has hosted many a cookout.  If that grill could talk, what tales he'd tell...

We just celebrated our anniversary this weekend and one of the things that Alexis wanted for our meal was this version of a twice baked potato. We've made them 3 times recently, it's one of her favorites.  It doesn't actually have pimento cheese in it but it does taste like it.

Twice Baked Pimento Cheese Potatoes

by www.nibblemethis.com
Prep Time: 1 hr 10 minutes (mostly just b
Cook Time: 20 minutes

Ingredients (serves 2)
    You'll need
    • 2 medium-large baking potatoes
    • 2 tsp oil
    • 2 tsp salt
    • 2 Tbsp butter, melted
    For the stuffing
    • 1 cup shredded sharp cheddar cheese
    • 1/4 cup non-fat Greek yogurt
    • 3 Tbsp diced roasted red pepper
    • 1/2 Tbsp finely diced cilantro
    • 1/2 Tbsp finely diced green onion
    • 1/2 tsp Kosher salt
    • 1/2 tsp smoked paprika
    • 1/4 tsp black pepper
    Instructions
    1. 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.
    2. 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.
    3. 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.
    4. Make ahead: Steps up until now can be done a day in advance. Keep refrigerated until ready to bake.
    5. Top with a little extra shredded cheese and drizzle with butter.
    6. 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.
    Powered by Recipage
    The melon baller makes scooping the potatoes easy.

    Stuffed and ready to go. 

    Shown with tri-tip and shiitake sauce.

    Pairs great with a nice grilled ribeye too.

    If you don't like pimento cheese, just swap out the flavors.  Drop the red pepper and use a different cheese.  Add bacon in.  Do whatever, that is what is great about twice baked potatoes.  What is in YOUR favorite twice baked potato?

    22 comments:

    1. I'd be suspicious of the oil that guy used in his cooker. Did you know that in West Virginia there are few marriages taking place? ... There's a shortage of first cousins.

      Lovely twice-baked potato, but where's the Velveeta?

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    2. Happy Anniversary! Looks delicious. I'll have to try them. Clever too about the melon baller!

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    3. I can just see it...your first book...kind of like "Kramer's" Coffee-table book that turned into a coffee-table, did you see that episode?!? You could have a smoker book that turns into a mini-smoker! Seriously...you need to do this...one page can feature one of the smoker pictures you take along your country rides and the next page features a recipe that you "envision" coming from that smoker...I'd buy it, of course, that's not saying much as I have sort of a problem with buying books...but really, think about it...this is a great idea, or am I crazy?!?! Don't answer that. I'm going to make the potatoes...sound so delish!

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    4. The smoker is so cool looking and I am sure you are right - it has some tales to tell.

      The twice baked potatoes look AMAZING and so does the tri tip with shitake sauce and the perfectly cooked ribeye - YUM.

      Happy anniversary!

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    5. Happy anniversary Chris & Alexis, your meal looks fantastic and I love the idea of the pimento cheese flavors. Looks like you had a nice drive thru the country - with the domed ends, I'd guess the smoker used to be some type of pressure vessel.

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    6. If I just hadn't had a bacon cheese burger for lunch, I'd be running to the store so I could make this potato recipe. I'll have to save it for a less fat/caloric day. Sounds wonderful Chris. And wouldn't it be great to if you knew the stories that go along with that old cooker. As far as my favorite twice baked potato, I'll have to say this one ... since I've never made them before.

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    7. Oh my gawd - I need a few of these myself - it looks glorious. I'll take a ribeye, too. ;)

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    8. Happy Anniversary to you and Alexis, Chris!! The potato (and the steak of course) looks amazing!!!

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    9. That is one of the prettiest potatoes I've ever seen - it is seriously stuffed - in a good way. Yum on the steaks - I am craving meat.

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    10. these are gorgeous! i love the color! i'm going to have to make these soon.

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    11. First off, Happy Anniversary brother! Jenn has asked me several times to make some twice baked potatoes and I just hadn't got around to it. Looks like I've got a nice recipe to try now! :) Looks great man!

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    12. Wow, sure looks great! Happy Anniversary to you and Alexis & many many more to come.

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    13. I will stop the car if I see a custom smoker. One reason we love the BBQ competitions is to check out all the cooking rigs.

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    14. Pa-men-ah cheese. Just the sound of it makes me hungry. It's practically unheard of in Los Angeles. If you did find some it would certainly be pronounced pih-men-toe. GREG

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    15. Oh my gosh these potatoes sound amazing. I love twice baked potatoes. These look fabulous. Happy Anniversary! BTW, I love the fancy rain cap. Sometimes it is all in how you look at it. We have made a shelter for our lawnmower. Technically it is some palettes and a tarp. But, who's counting. : )

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    16. They do say that the most well-loved cookbooks are the most stained...same for this grill/smoker! Happy anniversary!!

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    17. Happy Anniversary to you and Alexis!

      These are some serious twice baked potatoes. Probably the prettiest I've ever seen AND since I don't have a staple recipe for them I will use yours...and soon!

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    18. I highly recommend to use a fragrant black pepper like Kampot from Cambodia or Kerala from India or some others from Madagascar.. Nothing to compare with pepper from supermarket. Just enjoy.

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    19. Happy Anniversary! It's pretty hard to compete with your potato! It looks insanely good!

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    20. We always make a classic version with sour cream, butter, bacon, cheddar and chives. I cannot wait to try these! It will definitely be a delicious change up! Thanks for the recipe, Chris. :)

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    21. Happy Belated Anniversary! Those potatoes look amazing! I am definitely adding these to my list of things to make.

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    22. Happy belated anniversary to you two! I LOVE twice baked potatoes, and your stuffing sounds so good. I also want some of that tri-tip and shiitake sauce, and the ribeye! Your pics are gorgeous as usual. Oh if I could eat dinner at your house every night I'd be the happiest girl!

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