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Pimento Cheese Tater Bake

Lord Honey, have some caviar with your taters--"caviar of the South" that is. Any Southerner worth their grits, knows what I'm talkin' about---that's right---pimento cheese. My "Pimento Cheese Tater Bake" takes this simple, Southern iconic spread and makes it the melted, creamy, gooey star of this tasty tater casserole.

Pimento Cheese Tater Bake

Jason Smith, FNS

Serves 8-10


4-medium potatoes, peeled and grated OR 4-cups frozen shredded potatoes

½-tsp black pepper

½-tsp salt

2-cups shredded cheddar or Colby Jack cheese

2 oz cream cheese, room temp

¼-cup mayo

¼-cup sour cream

¼-cup milk

1-tsp onion powder

½-tsp garlic powder

½-tsp black pepper

¼-tsp salt

Pinch cayenne pepper (optional)

½-cup pimentos, diced

1-sleeve saltine crackers or favorite cracker--crushed

½-cup butter, melted


· Preheat oven to 350°, spray or butter a 9x13 baking dish.

· Place the shredded potatoes in a single even layer in bottom of baking dish, sprinkle with salt and pepper.

· In a mixing bowl, place the shredded cheese, cream cheese, mayo and sour cream; stir to combine.

· Add the milk, onion, garlic, pepper, salt and cayenne and mix.

-Add pimentos, fold into mixture.

· Dollop the cheese mixture onto the potato layer, smooth out evenly to cover potatoes.

· Take the crushed crackers and sprinkle evenly over the cheese layer.

· Drizzle the butter over the crackers; cover with foil and bake for 20-25 mins, remove foil and bake for an additional 10-15 mins or until crackers are slightly browned.

Tip: This is great made with chopped cauliflower or sliced yellow squash or zucchini in place of potatoes--even makes a good green bean casserole.


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