Pimento Cheese Twice-Baked Potato
This is a fun spin on the traditional twice-baked potato using Mousetrap's award-winning original pimento cheese.
Ingredients
- 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
Instructions
- 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.
Notes
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.