Fork in cheesy potato
Side Dish

Pimento Cheese Twice-Baked Potato

Challenge Accepted

When I heard about Mousetrap’s “Pimento Cheese Challenge,” I just had to jump in. I love a fun contest, but I really LOVE pimento cheese. I think I get that from my Grandfather, Curtis, who always kept some in the fridge.

The Mousetrap is a delicious deli and kitchenware shop here in Lexington, KY, that makes an award-winning pimento cheese. I stopped by the other day to grab a container to create this recipe (and of course, snack on in the process)!

My head had been spinning with ideas since seeing the contest on Instagram, and I finally decided to make a twist on one of my husband’s favorite dishes…twice-baked potatoes! The filling in twice-baked potatoes is ideally creamy and cheesy, making pimento cheese the perfect addition to this classic side dish. The flavor and quality of Mousetrap’s Pimento Cheese took this to another level! I even added in some country ham for even more southern goodness.

So here’s how to make my entry for the Pimento Cheese Challenge:

The Potato Shells

I recommend using Russet potatoes for this recipe. Russets are hearty potatoes that hold up well after being scooped out. Prepping the potatoes is simple. After washing them, bake them in the oven for about one hour until they are cooked through. Try to use equal size potatoes to ensure they all finish at the same time. This recipe calls for 3 potatoes which makes 6 servings.

Next, you’ll allow the potatoes to cool for about 15 minutes until you can handle them by hand. Cut the potatoes in half and carefully scoop out most of the potato. It’s easiest to use a metal spoon. Be sure not to bust through the skin of the potato and leave some of the insides intact.

The Filling

I used my mixer with the paddle attachment to mix the ingredients together. You can use a hand-held mixer, potato masher, or spoon if desired. The filling is a combination of the scooped out potato, Mousetrap’s pimento cheese, pan-fried diced country ham, and warmed milk and butter. I prefer to have my potatoes a little chunky, but there is room in this recipe for you to add more milk if you like creamier or softer textured potatoes.

Baked Twice is Nice

So it’s not a twice-baked potato unless it goes back in the oven for a little more TLC. After the filling is made, add the mixture to the potato shell and bake for about 10 to 15 minutes.

Potatoes in a baking dish with cheese melting out of sides

All in All

I am glad I decided to enter Mousetrap’s Pimento Cheese Challenge. This recipe twist is a new hit in my household! The saltiness of the country ham complements the flavorful pimento cheese making it great comfort food. I am already think ahead to using this recipe as a party dish (that can be prepped a day or two ahead). I hope you all enjoy this recipe as much as I do!

Fork in cheesy potato

Pimento Cheese Twice-Baked Potato

This is a fun spin on the traditional twice-baked potato using Mousetrap's award-winning original pimento cheese.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 6


  • 3 Russet potatoes
  • 2 Tablespoons Unsalted butter
  • 1/2 Pound Mousetrap's Original Pimento Cheese about 1 1/3 Cups
  • 1/3 Cup whole milk
  • 4 Ounces Country Ham Slices
  • salt and pepper (to taste)
  • Chives (optional) For garnish


  • Preheat Oven at 375 degrees. Bake potatoes for about one hour or until cooked through. Allow cooling about 15-20 minutes.
  • While the potatoes bake, fry country ham slices in a skillet for 1-2 minutes per side. Allow them to cool and then dice into small pieces. Set aside.
  • When baked potatoes are cooled enough to handle, cut each potato in half length-wise and scoop out the insides into a mixing bowl. Place the potato shells in a baking dish.
  • In a bowl or cup, heat the milk and butter together for one minute in the microwave.
  • To the potatoes in the mixing bowl, add in warmed milk and butter, the pimento cheese and diced ham. Mix all together until blended. If desired, add in additional milk to the filling for a more creamy texture.
  • Fill the potato shells with the filling and season top lightly with salt and pepper. Bake an additional 10-15 minutes until the filling is warmed through. Garnish with chives and serve.


To make ahead: Follow steps until the potatoes are filled. After filling the potato shells, cover tightly with foil and refrigerate up to two days. When ready to serve, uncover potatoes and bake 10-15 minutes until the filling is warmed through.