Pimento Cheese Potato Skins

Bake the potatoes directly on the
oven rack to ensure even heat circulation
and a slightly crisp skin.
For this recipe I recommend using
medium to small russet potatoes.

Ingredients:
6 medium to small russet potatoes
3 tablespoons melted butter
Kosher salt and pepper to taste
8 ounces sharp cheddar cheese
2 ounce cream cheese, softened
1 teaspoon crushed red pepper flakes
1 roasted red bell pepper, diced into 1/4-inch piece
4 slices bacon, cooked until crispy and crumbled
3 tablespoons chives, chopped
1/2 cup sour cream (optional)

Directions:
Preheat oven to 400 degrees F.
Pierce each potato a few times with the tines of a fork.
Lightly brush each potato with melted butter
and sprinkle lightly with salt.
Bake the potatoes directly on the rack
of the oven for 1 hour, or until tender and cooked through.
Remove from the oven and allow to cool on a rack for 15 minutes.
Meanwhile place the pimento cheese in food processor,
pulse a few times to incorporate.
Transfer the cheese mixture to a bowl and mix
in the crushed red pepper flakes,
diced red pepper and season to taste with salt and black pepper.
Set pimento cheese aside. Preheat broiler.
When the potatoes are cool enough to handle,
use a serrated knife to slice each into three lengthwise sections,
you should be left with two shallow ends and a middle portion
which you can discard or use in another preparation.
Using a small spoon, scoop out the flesh of each
skin leaving a 1/4-inch border all the way around.
Lightly brush the inside of each potato skin with remaining
melted butter and season lightly with salt and pepper.
Crumble pimento cheese mixture evenly over each potato
and sprinkle on bacon bits.
Place the potato skins on a foil lined baking sheet
and broil until the cheese is melted,
bubbling and beginning to brown, about 3 minutes.
Remove potato skins to platter,
sprinkle with chives and serve immediately.