Everyday Gourmet: Twice Baked Potatoes

Christine Gardner uses Sweet Gourmet's pimento cheese to make twice baked potatoes

  • 2 large russet potatoes
  • 4 tablespoons melted butter
  • 1/3 cup sour cream
  • 1 cup Sweet Gourmet pimento cheese
  • chopped chives or bacon, optional

Pierce potatoes in a few places. Bake or microwave until the potatoes are soft and cooked through. Let cool slightly.

Slice potatoes in half. Carefully scoop out the center of the potatoes and place in a large bowl. Leave some potato in the skin around the edges.

Add the butter, sour cream, pimento cheese and other ingredients you might like in a baked potato. Season with salt and pepper. Spoon the mixture back into the potato skins.

Place on a baking sheet and bake for 15 minutes and 375 degrees or until top is golden and cheese is melted. 

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