These 4-Ingredient Pimento Cheese Potato Bites pair golden roasted baby potatoes with a warm, tangy pimento cheese filling. The potato halves roast cut-side down first, giving them browned edges and tender centers. Then a second trip to the oven melts the cheese into each little cup.
What You’ll Need
- Baby Yukon Gold or red potatoes. Choose potatoes of similar size so they roast evenly. Yukon Golds have a creamy interior, while baby reds hold their shape well when scooped.
- Olive oil. Two tablespoons coat the potatoes and help the cut surfaces brown.
- Kosher salt. Half a teaspoon lightly seasons the potato shells. The pimento cheese adds its own saltiness.
- Prepared pimento cheese. Use a thick, scoopable spread that sits neatly in the shallow potato cups. Mild or spicy pimento cheese works here.
How to Make Pimento Cheese Potato Bites
Halve the potatoes lengthwise, toss them with olive oil and kosher salt, and arrange them cut-side down on a rimmed metal baking sheet. Roast at 425°F (220°C) for 20–25 minutes, until the cut sides are golden and a fork slides easily into the centers.
Let the potatoes cool for a few minutes so they’re easier to handle. Turn them cut-side up and scoop a shallow pocket from each half with a small spoon or melon baller. Leave a sturdy layer of potato around the edges and beneath the filling so the bites hold together.
Divide the pimento cheese among the cups, mounding it slightly in the center. Bake for another 8–10 minutes, until the cheese is hot and bubbly. Serve warm.
Tips for Sturdy Potato Cups
- Give the halves room on the pan. Space between them lets steam escape and helps the cut sides brown.
- Roast until fork-tender before scooping. A firm center is harder to remove without splitting the potato.
- Keep the pockets shallow. The goal is to make room for a spoonful of cheese while leaving enough potato to support it.
- Fill according to size. Use a smaller spoonful for little halves so the cheese stays in the cups as it melts.
Frequently Asked Questions
Can I make the potato bites ahead?
Roast and scoop the potatoes ahead of time, then refrigerate the shells in a covered container. Fill and bake just before serving. Chilled shells may need a few extra minutes to heat through.
Do I need to peel the potatoes?
Leave the skins on and scrub them well before slicing. The skins help support the cups after scooping.
What can I do with the scooped-out potato?
Mash it into leftover potatoes or stir it into a bowl of soup for a little extra body.
4-Ingredient Pimento Cheese Potato Bites Recipe Card
Golden baby potato halves filled with pimento cheese and baked until bubbly.
- Prep time — About 15 minutes
- Bake time — 28–35 minutes
- Servings — 6
- Equipment — Rimmed metal baking sheet and a small spoon or melon baller
Ingredients
- 1½ pounds baby Yukon Gold or red potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 cup prepared pimento cheese
Instructions
- Preheat the oven to 425°F (220°C). Lightly oil a rimmed metal baking sheet or line it with parchment rated for that temperature.
- Halve the potatoes lengthwise and toss with olive oil and kosher salt. Arrange them cut-side down in a single layer.
- Roast for 20–25 minutes, until fork-tender and golden on the cut sides.
- Cool for a few minutes. Turn the halves cut-side up and scoop a shallow pocket from each center, leaving the sides and base intact.
- Spoon the pimento cheese into the potato cups, mounding it slightly.
- Bake for another 8–10 minutes, until the cheese is hot and bubbly. Serve warm.