A twice-baked potato flavored with butter and garlicky cheese that’s easy to make ahead and bake later.
8 large baking potatoes
1 stick (1/2 cup) salted butter
8 ounces Mexican Style Four Cheese Blend Shredded Cheese
1/2 cup green pepper, chopped
4 ounces chopped pimento, drained
1/4 cup onion, minced
2 1/2 teaspoon garlic granules
1 teaspoon salt
Preheat oven to 425 degrees.
Rinse, dry, and rub potatoes with cooking oil and place them on a baking sheet, do not wrap them in foil.
Puncture potatoes 3 times with a fork on both sides and bake for 1 hour and 15 minutes or until a fork easily pierces through.
Place the rest of the ingredients except for the paprika into a large bowl while the potatoes are baking.
Remove potatoes from oven and cut in half lengthwise.
When the potatoes are cool enough to handle, scoop the pulp out with a large spoon leaving a layer of potato on the skins to help them stay intact.
Place the potato pulp into the large bowl over the ingredients to start melting the cheese and butter and set the potato shells aside on the baking sheet.
Stir the pulp to combine with the ingredients and fill the shells with the cheese potato mixture.
Sprinkle potato halves with paprika and bake the cheese potatoes at 350 degrees until they are heated through and through for about 30 minutes.
Prepare the potatoes and refrigerate or freeze for a later date, defrost before baking.
The potato mixture can be placed into a casserole dish and baked instead of filling potato shells.
Substitute any good melting cheese for the Mexican blend.
Wrap 2 halves together with aluminum foil and place it on a hot grill to heat before serving.
Keywords: Twice-Baked Cheese Potatoes