Pimento cheese elevates basic potato skins to the perfect indoor tailgate party food.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Pimento Cheese Potato Skins 
Makes 12 servings
6 medium russet potatoes
Extra-virgin olive oil
Kosher salt and pepper
1 cup Pimento cheese, store-bought or homemade
6 slices thick-cut bacon, cut into ½-inch pieces
½ cup sour cream
3 green onions, finely chopped (green part only)
Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork, rub with olive oil and season with salt and pepper. Bake until the potatoes are tender and cooked through, about 1 hour.
Remove the potatoes from the oven and cool.
While the potatoes are cooking, prepare the bacon. Cook the cut bacon in a large skillet until crisp, about 10 minutes. Drain the bacon bits on a paper towel-lined plate.
When the potatoes are cool enough to handle, cut in half horizontally and scoop out the flesh, leaving about ¼-inch border around the potato. Reserve the scooped potatoes for another use.
Heat the oven to broil. Brush olive oil all over the potato skins and season with salt and pepper. Turn the potatoes over and brush with oil. Season the skin side with salt and pepper. Place the potato skins on the baking pan, skin side up and broil for 5 minutes until starting to brown. Turn the skins over and broil 5 more minutes. Remove from oven.
Fill each potato skin with 2 tablespoons of pimento cheese and top with bacon bits. Return the skins t the oven and broil for 5 minutes. Remove the pan from the oven and top with a dollop of sour cream. Garnish with chopped green onions and serve.