- 10 minutes
- 20 Minutes
Pimiento cheese is a Southern classic eaten with crackers, on burgers and in this case, topped on potato skins. Creamy, savory and extra cheesy, this starter will quickly become a family favorite for sports game-watching, special occasions or even afternoon snack time. Want to add a little protein and make this appetizer perfect for lunch? Cook up some bacon and crumble it on top. Pulled pork or chicken also make tasty additions.
- Preheat oven to 425°F and line a baking sheet with parchment paper. In a small bowl, combine butter, salt, pepper and garlic powder.
- Cut completely cooled baked potatoes in half and scoop out centers, leaving 1/4-inch rim of potato still inside the skin. Coat each piece with butter and herb mixture.
- Bake skins face down on baking sheet for 10 minutes. Flip and bake for another 10. Top with cold pimiento cheese spread and garnish with chives right before serving.