Pimento-Cheddar Stuffed Potato π₯π§
Overview:
This delightful recipe hails from The Enchanted Kitchen column of SageWoman Magazine, bringing you a cozy, earthy dish perfect for those winter evenings. These Pimento-Cheddar Stuffed Potatoes are not only comforting but also pack a flavorful punch that will leave your taste buds singing. Pair them with a crisp green salad for a satisfying and filling meal. Let’s dive into this culinary adventure!
Nutritional Information:
- Calories: 758.5
- Fat: 39.8g
- Saturated Fat: 19.6g
- Cholesterol: 92.8mg
- Sodium: 1180.3mg
- Carbohydrates: 74.3g
- Fiber: 10.6g
- Sugar: 5.1g
- Protein: 29.5g
Time Table:
| Preparation | Cooking | Total |
|---|---|---|
| 1 hour | 15 mins | 1 hour 15 mins |
Ingredients:
- 4 medium-sized potatoes
- 3 cups sharp cheddar cheese, shredded
- 1 jar (4 ounces) pimientos, drained and chopped
- 1/4 cup mayonnaise
- Salt and pepper, to taste
Instructions:
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Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Prepare the Cheese Mixture:
- In a large mixing bowl, combine the shredded sharp cheddar cheese, chopped pimientos, mayonnaise, salt, and pepper. Stir everything together until well mixed and set aside.
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Prepare the Potatoes:
- Wash the potatoes thoroughly under running water to remove any dirt.
- Pat them dry with a paper towel and prick each potato several times with a fork.
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Bake the Potatoes:
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are fork-tender. π
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Prepare the Potato Filling:
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Slice each potato lengthwise down the center, creating a boat-like shape.
- Using a spoon, carefully scoop out the insides of each potato half, leaving a thin layer of potato flesh inside the skin. π₯
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Stuff the Potatoes:
- Add the scooped-out potato flesh to the bowl with the cheese mixture.
- Mix everything together until well combined and creamy.
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Fill the Potato Skins:
- Spoon the cheese and potato mixture back into the hollowed-out potato skins, mounding it generously on top.
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Final Bake:
- Place the stuffed potato halves in a shallow baking dish.
- Bake in the preheated oven for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden on top. π§
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Serve and Enjoy! π½οΈ
- Remove the potatoes from the oven and let them cool for a few minutes.
- Garnish with a sprinkle of fresh herbs or chopped chives if desired.
- Serve these Pimento-Cheddar Stuffed Potatoes hot as a deliciously filling lunch or snack. π
Tips and Variations:
- Cheese Variation: Feel free to experiment with different types of cheeses for the filling. Gouda, mozzarella, or even pepper jack would all be delicious choices.
- Add Some Heat: For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese mixture.
- Toppings Galore: Get creative with toppings! Crumbled bacon, diced green onions, or a dollop of sour cream can take these stuffed potatoes to the next level.
- Make it a Meal: Serve these potatoes alongside a crisp green salad tossed with your favorite dressing for a well-rounded meal.
Why You’ll Love This Recipe:
These Pimento-Cheddar Stuffed Potatoes are the epitome of comfort food with a gourmet twist. The creamy, cheesy filling combined with the hint of tangy pimientos creates a flavor explosion in every bite. Not to mention, they’re incredibly easy to make, making them perfect for busy weeknights or lazy weekends. Whether you’re a potato lover or simply looking for a satisfying snack, this recipe is sure to become a favorite in your kitchen! π₯β¨
