Ingredients:

  • 4 large Russet potatoes (approx. 2.5 lbs)
  • 3 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 8 oz extra-sharp cheddar cheese, freshly grated
  • 1/2 cup full-fat mayonnaise
  • 4 oz jarred pimentos, drained and finely chopped
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 6 slices thick-cut bacon, cooked and crumbled

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 45-50 minutes until a knife slides in with zero resistance.
  2. Slice potatoes in half lengthwise. Scoop out the center, leaving a 1/4 inch (6mm) wall of potato. Note: Save the insides for mashed potatoes tomorrow!
  3. Brush the insides and outsides of the skins with vegetable oil. Sprinkle with kosher salt and garlic powder.
  4. Arrange skins skin side down on parchment paper and bake for another 10-15 minutes until the edges are mahogany colored and stiff.
  5. In a medium bowl, combine grated cheddar, mayonnaise, drained pimentos, Worcestershire sauce, cayenne, and smoked paprika.
  6. Stir until the mixture is thick and cohesive; add more cheese if the mixture is too loose. Note: It should hold its shape on a spoon
  7. Spoon a generous dollop of the pimento cheese mixture into each crispy potato skin.
  8. Press crumbled bacon into the cheese filling.
  9. Place under the broiler for 2-3 minutes until the cheese is melted and bubbling.
  10. Garnish with thinly sliced green onions before serving.