• 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

Preheat oven to 400ºF.  

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.