Carbs and cheese are the name of the game this week. Wednesday was all about French Onion Grilled Cheese, and today has Pimento Cheese Twice-Baked Potatoes written all over it.

This recipe is a comfort food mash-up for the ages. Tender, salt-rubbed baked potatoes overstuffed with a rich pimento cheese filling? Sign me up!

If you’re unfamiliar with pimento cheese, it’s a popular southern dip/condiment made of cheddar cheese, sweet pimento peppers, black pepper and mayonnaise. It doesn’t sound great when I lay it out like that, but when combined it’s salty, spicy, creamy, tangy, a little sweet—in short, it’s delightful. And that’s coming from someone who despises mayonnaise and is weird about creamy things, so do with that what you will.

Here, we’re ditching the controversial mayo in favor of potato-friendly cream cheese and butter, combining them with pimento cheese staples like extra sharp cheddar, jarred pimentos and a lot of black pepper. Scoop out the innards of some warm baked potatoes, mash in all those creamy, cheesy ingredients along with garlic and onion powders, load that glorious filling back into the empty potato skins and bake again. Top ‘em off with a little more cheese and maybe some more pimentos, if you’re feeling kicky, then serve them up with the sides of your choice and dig in!

Spicy, cheesy, and filling, Pimento Cheese Twice-Baked Potatoes make a great vegetarian main (or even a side, depending how hungry you are). They’re extra cheesy with plenty of spice from the pepper and some optional cayenne, and that classic pimento cheese tang from the chopped pimentos. In short, they’re what I’m craving as we head into a snowy weekend here in NYC, and that’s a good thing because I have a lot of leftovers.

Pimento Cheese Twice-Baked Potatoes
makes 4 servings

2 medium-large russet potatoes
1 teaspoon olive oil
1 teaspoon Kosher salt (or to taste), divided
1 4-ounce jar pimentos
1 8 ounce brick extra sharp cheddar cheese, divided (I used Tillamook)
2 ounces (1/4 brick) full-fat cream cheese (or sour cream)
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon freshly-cracked black pepper (or to taste)
1/8 teaspoon cayenne pepper, optional

Preheat oven to 400F. Line a baking sheet with parchment paper.

Scrub and dry potatoes. Prick each several times with a fork. Massage 1/2 teaspoon olive oil and 1/4 teaspoon salt onto each whole potato. Place on prepared pan and bake about 1 hour, or until I small knife meets no resistance when inserted. Let potatoes cool 7-10 minutes, or until they can be handled.

While potatoes are baking, prepare the filling ingredients. Drain pimentos and blot as dry as possible on paper towels. Remove to a cutting board and dice into 1/4-inch pieces. Set aside.

Use the large hole side of a box grater to shred cheese. Set aside.

When you can handle the potatoes (they should still be very warm), remove them to a cutting board. Slice them in half lengthwise and use a spoon to scoop out the flesh, leaving behind the potato skin “boats.” Set the skins aside.

Make the filling. Place potato flesh in a medium mixing bowl. Use a potato masher (or two forks) to break up the large pieces. Add cream cheese, butter, 1/2 teaspoon salt, garlic powder, onion powder, black pepper, and optional cayenne and continue to mash just until combined. Do not over-mash. Use a silicone spatula or wooden spoon to fold in pimentos and 3/4 (6 ounces) of the shredded cheddar. Taste a small bite of filling and adjust seasoning as needed.

Place potato skins on a parchment-lined baking sheet. Divide filling mixture among skins (1/2-2/3 cup each); they will likely be heaping a bit. Bake uncovered for another 20-25 minutes at 400F, or until the filling is puffed in places. Top with remaining cheese and return to the oven for 3-5 minutes, just to melt. Add more pimentos if desired. Let potatoes cool a few minutes before serving.

Twice-Baked Potatoes are best eaten the day they are made, but leftovers can be reheated in the microwave, if desired. I’m sure they can also be reheated in a toaster oven or oven, although I have not tried it myself. Leftovers will keep covered in the refrigerator for up to 3 days.