Sunday, February 16, 2014

Twice Baked Potatoes with Pimento Cheese and Corn - 52 Grilling time Secret Extras

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I LOVE THESE!!!  Twice Baked Potatoes, loaded with sour cream, and the southern treat... PIMENTO CHEESE DIP.  Add in a little sweet corn for color, beauty and health and you have that illusive side dish that everyone talks about!  Can be grilled or baked in an oven and ALWAYS a CROWD PLEASER!

This recipe is a combination of a couple of things I have made and posted before.

First up...

Pimento Cheese 
Dip and SPREAD!

  • 1 Large Red Pepper, small dice
  • Drizzle of Olive Oil
  • 1 Cup Mayonnaise
  • 1 pinch Cayenne Pepper
  • 1 pinch each Salt and Pepper
  • 16 Ounces Smoked Extra Sharp Cheddar Cheese, freshly shredded
Cooking Directions
  1. Spread diced red peppers in a single layer on a parchment paper lined baking sheet, drizzle Olive Oil and a pinch of salt and pepper over the peppers
  2. Bake at 350 degrees for 15 minutes.
  3. Remove peppers from the oven and allow to cool.
  4. Mix with all remaining ingredients
  5. Serve at room temperature as a dip, spread on a cracker for an appetizer ... or make a very unique version of a breakfast sandwich with some ham and pepper biscuits (tomorrow's post)
  6. And ENJOY!!!
I don't pass up too many chances to make this.  It never lasts long and of course everything tastes great on a Ritz!  Just combine this with my recipe for Grilled Twice Baked Corn Potatoes and it just keeps getting better and better!!!

OK... Here's what I did...

Twice Baked Potatoes with
Pimento Cheese and Corn 

  • 4 Medium to Large Russet Potatoes
  • 1/2 Cup Sour Cream
  • 1/2 Cup Smoked Pimento Cheese Dip
  • Large Pinch of Salt
  • Several turns of a Pepper Grinder for fresh Cracked Pepper
  • 1 Can Sweet Corn, drained
  • Generous sprinkle of Chives for Garnish
  • Generous sprinkle of Smoked Paprika for Garnish
Cooking Directions
  1. This recipe is mostly done in advance... First, bake or microwave the potatoes until a fork can be easily inserted and removed.
  2. Allow the potatoes to mostly cool, slice in half lengthwise so the widest part is uncut so the skins will sit flat.
  3. Scoop out the cooked potato, as much as possible without cutting or breaking the skins. Set the skins aside
  4. Mix Sour Cream, Pimento Cheese Dip, Salt, Pepper and Corn Kernels with the scooped potato and mix to combine.
  5. Put a LARGE Scoop of the Potato mixture into the potato skins
  6. Sprinkle Chives and Paprika over the filled potato boats
  7. Bake a second time in the oven for about 10 minutes at 350 degrees.  Finish with 2-4 minutes under the broiler to get just a hint of crisp 
  8. Serve HOT and ENJOY!
These were served up as a side dish to a big platter of Pan Seared T-Bone Steak and a wonderful savory Spaghetti Squash all topped with a Jack Daniel's (yes, whiskey) Mushroom Gravy that made this AMAZING complete meal!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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