6 medium russet potatoes
3 T. butter, melted
kosher salt and pepper
8 oz. sharp cheddar cheese
2 oz. cream cheese, softened
1 tsp. crushed red pepper flakes
1 roasted red bell pepper, diced into 1/4-inch pieces
4 slices of bacon, crispy and crumbled
3 T. chives, chopped
1/2 cup sour cream
(optional)
Directions: Preheat the oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender. Remove from the oven and allow to cool on a rack for 15 minutes. Meanwhile make the pimento cheese. In a food processor fitted with the grater attachment, process the cheddar cheese until shredded. Swap out the grater attachment for a standard food processor blade and add in the cream cheese. Pulse a few times to incorporate. Transfer the cheese mixture to a bowl and mix in the crushed red pepper flakes, diced red peppers and season to taste with salt and black pepper. Set the pimento cheese aside. Preheat the broiler. When the potatoes are cool enough to handle, use a serrated knife to slice each one in half. Lightly brush each side of the potato skin with the remaining melted butter and season lightly with salt and pepper. Crumble the pimento cheese mixture evenly over each potato and sprinkle on the bacon bits. Place the potato skins on a foil lined baking sheet and broil until the cheese is melted, bubbling and beginning to brown, about 3 minutes. Now sprinkle with chives and sour cream, serve immediately. ~ Chef ~
Directions: Preheat the oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender. Remove from the oven and allow to cool on a rack for 15 minutes. Meanwhile make the pimento cheese. In a food processor fitted with the grater attachment, process the cheddar cheese until shredded. Swap out the grater attachment for a standard food processor blade and add in the cream cheese. Pulse a few times to incorporate. Transfer the cheese mixture to a bowl and mix in the crushed red pepper flakes, diced red peppers and season to taste with salt and black pepper. Set the pimento cheese aside. Preheat the broiler. When the potatoes are cool enough to handle, use a serrated knife to slice each one in half. Lightly brush each side of the potato skin with the remaining melted butter and season lightly with salt and pepper. Crumble the pimento cheese mixture evenly over each potato and sprinkle on the bacon bits. Place the potato skins on a foil lined baking sheet and broil until the cheese is melted, bubbling and beginning to brown, about 3 minutes. Now sprinkle with chives and sour cream, serve immediately. ~ Chef ~
