Do you spell pimiento with an “i” or without an “i”? I spell it with the “i” but I think either is acceptable. Except don’t search for a recipe that you know you’ve seen if you don’t know how they spell it. Once I decided I wanted to make these potatoes last weekend it took me a frustrating amount of time to find the recipe because, well, the blogger and I spell “pimiento” differently.
Anyways, regardless of how you spell “pimiento” these little potato bites are pure deliciousness. They require a little time and effort but man, oh, man will you be rewarded upon your first bite. And despite the time and effort, these can be made in advance (up to two days) so all you have to do is bake them when you’re ready.
To start, place your baby potatoes in a pot of cool water that covers them completely plus an addition inch or two. Cover and turn the heat on high. Set your kitchen timer for 25 minutes and let them do their thing. I was unsure of whether this timing would work – but it did. Perfectly tender potatoes. Drain. Allow the potatoes to cool. I promise you they are much easier to work with once cool.
At this point, make your pimiento cheese filling. You’ll needed shredded cheddar (do not purchase shredded cheese – do it yourself – I repeat, do not purchase shredded cheddar), pimientos (duh), mayo (Duke’s Light), sliced green onions, celery salt, hot sauce to taste plus salt and pepper.
When the potatoes are cooled, slice them in half and then remove some of the potato making a little hole in the middle. I found that a grapefruit spoon worked the best for this job. Have patience. Do not do this step if you don’t have the time and are feeling rushed. You’ll only frustrate yourself.
Once all the potatoes are hollowed out, fill them with the pimiento cheese. I found that an appetizer knife worked best. You don’t want a mound of cheese because that will make a mess. Instead, level it off.
I prepped to this step the day before we were having family over. I simply covered the dishes and let me hang out in the fridge. On Saturday, I pulled them out and baked at 425 degrees for about 15-20 minutes.
So addicting! These would be perfect for a party as an appetizer but they were also perfect for an informal dinner. I served the potatoes with short rib sandwiches and a big salad.
Oh, and for dessert – red velvet cake. I didn’t take any good pictures of the cake but I followed the recipe EXACTLY and it was seriously delicious. As in, you need to make this cake. The cream cheese frosting is absolute perfection.