PIMENTO-CHEESE TWICE BAKED POTATOES

You know how it is when a new magazine arrives and a recipe just jumps out at you.  Such was the case this week when my Southern Lady Magazine arrived and a recipe for Twice-Baked Potatoes was pictured with the recipe served with steak!  A win-win for Valentines Day. 

 As I scanned the recipe - I knew I already had everything except the actual potatoes so I stopped at the market on the way home for those and to pick up a couple steaks to grill.

  By the way, Southern Lady is produced by Hoffman Media who give us Tea Time, Victoria and many other wonderful magazines.

Recipe from Mar-Apr 2013 Southern Lady:

Here is what you need for 6 people:

6 large baking potatoes, washed and dried, 2 Tb olive oil, 1 Tb kosher coarse salt, 1/3 cup of soft butter, 3 oz of soft cream cheese, 1/2 cup sour cream, 2 1/2 cups of shredded cheddar cheese - divided, 1 4 oz jar of diced pimentos drained, 1/2 tsp salt, 1/2 tsp ground pepper 

Instructions:  Preheat oven to 350 degrees and line a baking sheet with foil.  Rub the potatoes with olive oil to coat skins, sprinkle with kosher salt.

 Place on baking sheet in prepared oven for 55-65 minutes til they are fork tender.  Cool

Cut a thin slice off the top, being careful not to damage skins.  Using a melon scoop, take out potato pulp leaving a 1/4 " thick shell in tack.  In a medium bowl, mix potato pulp, butter and cream cheese and then stir in  cream, 2 cups cheese, pimento, salt and pepper stirring well.  Return filled shells to prepared oven and bake 20-25 minutes until lightly browned and bubbly.  You can remove and add last 1/2 cup of cheese and then rebrown top if you like!  Serve...

Since I am a "working girl"  I made all 6 potatoes I plan to reheat 2 of them  later 

for lunch and then freeze 2 of them for another dinner later!