Cheesy Twice Baked Potatoes

twice baked pimento potatoes

This twice-baked potato does not actually have pimento cheese in it, but it tastes just as creamy as if there were.  This comfort food side dish is the perfect accompaniment to a juicy grilled steak or smoky ribs.  Happy grilling!

Cheesy Twice Baked Potatoes (by Nibble Me This)

  • 2 medium-large baking potatoes
  • 2 teaspoon olive oil
  • 2 teaspoon salt
  • 2 tablespoon butter, melted

For the stuffing:

  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup non-fat Greek yogurt
  • 3 tablespoon diced roasted red pepper
  • 1/2 tablespoon finely diced cilantro
  • 1/2 tablespoon finely diced green onion
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  1. Thoroughly wash and dry potatoes. Rub with oil and salt.
  2. Wrap in foil and bake in an oven at 400°F until done, about 1 hour. Let cool for 15 minutes.
  3. For each potato, cut off the top quarter (long ways). Remove and discard the peel from that piece and keep the pulp in a bowl. Using a melon baller or large spoon, scoop out the potato pulp and add to the bowl.
  4. Add the remaining stuffing ingredients, except the butter, to the bowl and thoroughly mix together, smashing with a fork. Spoon the mixture back into the potato shells.
  5. Top with a little extra shredded cheese and drizzle with butter.
  6. Cook the stuffed potatoes on an indirect grill (or oven) preheated to 350°F until cooked through, about 20 minutes if warm, about 30 minutes if made ahead of time and refrigerated. Enjoy!
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