Kathan: Mariah. Adapted from Smitten Kitchen.
Ingredients
- 1.5 pounds small potatoes (Yukon gold or similar)
- 2 cups (8 ounces) coarsely grated sharp cheddar cheese
- 4 oz. of pimentos, finely chopped and drained pimentos
- 1/4 cup mayonnaise
- 2 scallions, minced
- 1/4 tsp. celery salt
- Cayenne or hot sauce, to taste
- Kosher salt and pepper, to taste
Garnish with smoked or sweet paprika, cayenne, chipotle powder or chives
Pairs well with cottage cheese
Recipe
1
Put Potatoes in Large Pot
Cover with 2 inches of water and cook on high heat for 25 minutes (start timer when you first put the pot of water and potatoes on the stove). Potatoes are done when they are fork tender.
2
Drain Potatoes
and cool until they are cool enough to handle
3
Mix Together
the cheese, pimentos, mayo, scallions, celery salt, and cayenne or hot sauce.
Add kosher salt and pepper to taste.
4
Preheat oven
to 425°
5
Scoop Potatoes out of their skin with a melon baller or spoon
Put potato centers in the bowl with the pimento cheese mixture as you go.
Mash the potatoes into the mixture using a masher or fork.
Fill each potato skin with the pimento/potato mixture using a melon baller.
6
Bake
for 15-20 minutes
then broil for 1-2 minutes until cheese is brown and crispy on top