4 Idaho potatoes
1 1/2 cups grated Cheddar
1/2 cup grated Pepper Jack
1 4-ounce can diced pimientos
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon freshly ground black pepper
A dash of hot sauce
2/3 cup mayonnaise
3 green onions, sliced on a bias, for garnish
Place potatoes on a baking sheet and roast until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium-size mixing bowl. Place the skins cut-side up back onto the baking sheet.
To the bowl with the potato flesh, add cheeses, pimientos, garlic, onion, black pepper, hot sauce and mayo.
With a small spoon, scoop the pimiento cheese mixture into the little potato skins. Place back in the oven until the cheese is lightly browned, about 10 minutes.