Grilled Pimento Cheese Twice-Baked Potatoes: Southern Comfort Reimagined
A crispy shell hides a creamy, smoky filling that redefines classic comfort food.
Twice-baked potatoes are a beloved comfort food, cherished for their crispy skins, creamy interiors, and ultimate versatility. When you combine them with pimento cheese and finish them on the grill, the result is a stunning backyard showstopper—a smoky, gooey, and irresistibly cheesy potato that pays homage to the best of Southern cuisine. This article walks through the essential steps, techniques, and flavor secrets for crafting grilled pimento cheese twice-baked potatoes that will be the center of any cookout or weeknight dinner.
The Southern Roots of Pimento Cheese
Before we dive into grilling, let’s take a look at pimento cheese, an iconic Southern spread. Traditionally made with sharp cheddar cheese, mayonnaise, and diced pimentos, this creamy, spicy blend is a staple at picnics, parties, and potlucks all across the Southern United States. Pimento cheese’s appeal lies in its tang, richness, and malleability—it’s as at home between slices of white bread as it is dolloped onto a potato or folded into macaroni.
Why Grilled Twice-Baked Potatoes?
Twice-baked potatoes are the perfect vehicle for pimento cheese. By baking and then refilling the potato skins before grilling, you get the best of both worlds: a tender, well-seasoned potato shell and a molten, crispy cheesy topping with layers of smokiness from the grill. This method takes a classic side and amplifies it with both textural variety and a depth of flavor that only fire can impart.
Ingredients for Grilled Pimento Cheese Twice-Baked Potatoes
- Large Russet potatoes: for their sturdy skins and fluffy texture
- Pimento cheese: homemade or store-bought, preferably with sharp cheddar, pimentos, mayonnaise, and a hint of spice
- Butter: adds creaminess and richness
- Whole milk or cream: to loosen the potato mixture
- Bacon (optional): smoky, savory crunch
- Green onions: freshness and mild onion kick
- Seasonings: salt, pepper, and any preferred spices
- Olive oil: helps crisp the skins during initial bake
Step-by-Step Instructions
- Bake the Potatoes: Preheat your oven to 425°F (218°C). Scrub the potatoes, rub them with olive oil and salt, and prick them with a fork. Place directly on the oven rack or on a baking sheet, and bake for about 50–60 minutes until the skins are crispy and the insides are fork-tender.
- Prepare the Filling: Let the potatoes cool slightly, then slice them in half lengthwise. Carefully scoop out most of the flesh, leaving about a 1/4-inch shell for structural support. In a mixing bowl, mash the potato flesh with butter, milk, crumbled bacon, chopped green onions, and most of the pimento cheese, reserving a few spoonfuls for topping. Season well with salt and pepper.
- Refill the Potatoes: Spoon or pipe the mixture back into the potato shells, mounding it slightly. Top each with reserved pimento cheese, extra bacon, and green onions.
- Grill for Smokiness: Preheat your grill to medium heat. Arrange the stuffed potatoes over indirect heat, cover, and cook for 15–20 minutes until the cheese is melted, bubbling, and slightly browned. Optionally, finish under your oven’s broiler for a minute for an ultra-crispy top.
- Serve: Let the potatoes cool slightly, garnish with paprika or fresh herbs, and serve hot.
Pimento Cheese Tips and Variations
- Make your own pimento cheese: Blend sharp cheddar, diced pimentos, mayonnaise, a dash of hot sauce, and a pinch of celery salt for a fresh, tailored flavor.
- Spice it up: Add cayenne, smoked paprika, or chipotle powder to your pimento cheese for extra heat and smoke.
- Swap proteins: Crispy prosciutto or chorizo make unique alternatives to bacon.
- Vegetarian options: Omit bacon and add roasted red peppers or sautéed mushrooms for depth.
- Mini bites: Use small baby potatoes to create party-friendly, bite-sized versions of this recipe.
Technique Table: Oven vs. Grill Twice-Baked Potatoes
| Method | Texture | Flavor | Time |
|---|---|---|---|
| Oven Only | Crispy top, creamy interior | Classic, clean potato flavor | 60–75 min total |
| Grill Finish | Smoky, charred top, fluffy center | Deep, roasted, and slightly caramelized notes | 70–80 min total |
Why This Recipe Works
- Double baking creates a tender, flavorful filling and robust, crispy shell.
- Pimento cheese melts beautifully, blending with potato for creamy tanginess and color.
- Grilling adds complex smoky flavor and crunch, elevating the entire dish.
- Customizable filling: potatoes act as a canvas for any preferred mix-ins—think jalapeños, pulled pork, or roasted vegetables.
Serving Suggestions
- Pair with grilled steaks, chicken, or burgers for a full meal.
- Make mini versions for party snacks or game day spreads.
- Serve alongside fresh salads, coleslaw, or grilled asparagus.
- Dollop extra pimento cheese and sprinkle fresh herbs for presentation.
Frequently Asked Questions (FAQs)
Can I make twice-baked potatoes ahead of time?
What others are reading
Yes. Prepare and fill the potato shells up to a day in advance; refrigerate covered, then grill or bake just before serving for best flavor and texture.
Is homemade pimento cheese better than store-bought?
Homemade pimento cheese lets you control textures and flavors, so you can choose sharper cheddar, more heat, or less mayo. Store-bought is convenient and quick, making it ideal for last-minute gatherings.
Can I grill the potatoes without pre-baking?
The initial bake is necessary for fully cooking and softening the potatoes. Grilling alone will not produce the creamy interior and crispy skins that double-baking achieves.
What’s the best way to get an extra-crispy cheese top?
Broiling the potatoes for 30–60 seconds after grilling caramelizes the cheese and adds irresistible crunch—an insider tip for professional results.
How do I adapt this recipe for vegetarians?
Omit the bacon and add extra veggies like roasted red peppers, chopped chives, or sautéed mushrooms to amp up flavor without meat.
Expert Tips for Perfect Twice-Baked Potatoes
- Don’t over-scoop: Leave a sturdy shell so your potatoes hold up during filling and grilling.
- Use an electric mixer for ultra-creamy interiors; mash by hand for chunkier fillings.
- Season generously: Taste as you go, since potatoes can absorb a lot of salt and spice.
- Customize toppings: Try fresh herbs, jalapeño slices, or smoked paprika to finish.
- Broil for crunch: That one-minute broil delivers a crispy cheese topping that makes these potatoes irresistible.
Pimento Cheese Twice-Baked Potato Recipe Card
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4 large | Scrubbed, pierced, and oiled |
| Pimento cheese | 1 cup | Reserve 2 tbsp for topping |
| Butter | 2 tbsp | Soften before mixing |
| Whole milk | 1/2 cup | Add to achieve desired consistency |
| Bacon (optional) | 4 slices | Crisped and crumbled |
| Green onions | 1/4 cup | Chopped, reserve for garnish |
| Salt & pepper | to taste | Season generously |
| Olive oil | 2 tbsp | For rubbing on potato skins |
Final Thoughts: Southern Comfort, Elevated
Grilled pimento cheese twice-baked potatoes are more than the sum of their parts. They fuse classic comfort food with the robust flavors of Southern hospitality and open-fire cooking. With their creamy interiors, crispy skins, and smoky, cheesy tops, these potatoes redefine what a side dish can be—heartwarming, bold, and deeply satisfying. Whether enjoyed as a main course or an accent at cookouts, their blend of tradition and innovation makes them a guaranteed crowd-pleaser.
If You Love This Recipe, Try These Next:
- Grilled Stuffed Jalapeños with Bacon and Cheese
- Southern-Style Mac and Cheese Bites
- Crispy Potato Skins with Pulled Pork
- Charred Corn Salad with Pimento Vinaigrette
Grilled Pimento Cheese Twice-Baked Potatoes: Questions & Answers
Q: Can I use sweet potatoes instead of russet potatoes?
A: Absolutely. Sweet potatoes provide a slightly sweeter flavor profile and pair beautifully with the creamy, tangy pimento cheese filling.
Q: How do I grill without burning the skins?
A: Use indirect heat and keep a close watch. Arrange potatoes away from direct flames, and rotate as needed for even cooking.
Q: What’s the ideal grill temperature?
A: Medium heat (around 350–375°F) is best for gently melting the cheese and crisping the tops without scorching the potato skin.
Q: Can I freeze twice-baked potatoes?
A: Yes—cool fully, wrap individually, and freeze. Reheat from frozen in a 375°F oven or on the grill until hot and crispy throughout.
References
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