Easy Red Clay Pimento Cheese Potato Skins

Looking for the ultimate game-day appetizer or a comforting side dish that steals the show? These Red Clay Pimento Cheese Potato Skins are about to become your new obsession.

By swapping out traditional shredded cheddar for a tub of Red Clay Pimento Cheese, you get an instant upgrade in texture and flavor with zero extra effort. They are creamy, savory, and topped with crispy bacon—everything you want in a potato skin.

Why You’ll Love This Recipe

• Minimal Ingredients: The pimento cheese does all the heavy lifting for flavor.

• Crowd Pleaser: It’s a twist on a classic that everyone loves.

• Travel Friendly: Check out the "Clever Guest Method" below for bringing these to parties!

  
  

The Recipe

Prep Time: 10 mins | Cook Time: 1 hr 25 mins | Yields: 12 Skins

Ingredients

• 6 Russet Potatoes (medium to large size)

• 1 tub Red Clay Pimento Cheese

• 4-6 strips Bacon or (Swap out pancetta for an elevated take)

• 2 tbsp Heavy Cream or Butter (optional, for extra creaminess)

• Salt (to taste)

• Sour Cream (for serving)

• Chives, chopped (for garnish)

  
  

Instructions

1. Prep the Potatoes & Bacon Preheat your oven to 400°F. Wash and scrub the potatoes, then pierce them a few times with a fork (to let steam escape). Bake directly on the rack or on a baking sheet for 1 hour, or until tender. Remove and let them cool until they are safe to handle.

While the potatoes bake: In a separate pan or skillet, cook the bacon. (You can also bake the bacon at 350°F for about 25 minutes until crispy). Crumble the bacon and set aside.

2. Scoop and Mix Once the potatoes are cool, slice them in half lengthwise. Gently scoop out the inside flesh into a mixing bowl, leaving a thin layer of potato inside the skin to hold the shape.

In the bowl with the potato flesh, add the Red Clay Pimento Cheese. Mash and mix until combined. Optional: For a smoother filling, mix in 2 tablespoons of heavy cream or melted butter.

3. Season the Skins Brush the outside of the hollow potato skins with a little butter or oil and sprinkle with salt. This ensures the skins get nice and crispy!

4. Stuff and Bake Spoon the pimento cheese and potato mixture back into the hollow skins. Place them on a baking sheet and bake at 400°F until the tops are golden and bubbly (approx. 15–20 minutes).

5. Serve Remove from the oven. Top immediately with the crumbled bacon and fresh chives. Serve warm with a side of sour cream.

💡 The "Clever Guest" Method (Make-Ahead Tip)

Heading to a potluck or tailgate? Don't stress about transport!

1. Bake and Mix at home: Follow the recipe up through step 4 (stuffing the skins).

2. Pack them up: Place the stuffed (but unbaked) skins in a travel container.

3. The Final Bake: Bring the assembled potatoes to your host's house and pop them in their oven for the final quick bake (400°F until golden). You get to serve them hot and fresh without the mess!

   
   

Enjoy the compliments!