Pimento Cheese Potato Skins

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Pimento Cheese Potato Skins makes a great appetizer recipe. This southern spread was made to be on a potato. I love this mash up appetizer! I deal with a lot of hungry people everyday. It really is amazing how hunger effects people. Even me. These skin will curb that hunger so you aren’t a total monster up until dinner time (Trust me. I know).

It’s so funny to me when I serve a table and walk away like: “Jeez! What’s their problem (usually followed by some profanity…It’s the restaurant business after-all) Rude…” Then it’s like magic. I bring them their food. They eat. And they are the sweetest people ever, and leave me an awesome tip. Then I feel bad because I was wrong about them as people. They were just hungry and grumpy. Like I get…

Me and my sister use to fight a lot. My mom always said it was like magic after dinner. We would laugh and laugh over the silliest things. All I am saying is if you are rude to me (your server) because you are starving. It’s okay. I know the signs now, and I forgive you. Now go eat these potato skins!

Pimento Cheese Potato Skins

Pimento Cheese Potato Skins makes a great appetizer recipe. This southern spread was made to be on a potato. I love this mash up appetizer!

• Author: The Hungry Waitress
• Cook Time: 1 hour 30 mins
• Total Time: 1 hour 30 mins
• Yield: 8 1x
• Category: Appetizer

Scale 1x2x3x

Ingredients

• 8 red potatoes
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package pimento cheese

Instructions

1. Preheat the oven to 400 degrees. Bake the red potatoes for 30- 45 minutes or until the are soft in the middle. Allow the potatoes to cool before cutting them in half. Scoop out some of the middle of the baked potato. Drizzle the Tablespoon of olive oil, salt and pepper all over the potato halves.
2. Place the potatoes on a baking sheet cut side down. Bake for 30 minutes, and then flip them. Cook for another 10-15 minutes, or until the skins are crispy.
3. When you are ready to serve place a Tablespoon of cold pimento cheese on each skin. Garnish with parsley or green onion.