WARRANTY
Loaded Pimento Baby Potatoes
These Loaded Pimento Baby Potatoes pack steakhouse comfort into two-bite portions, starting with tender boiled gold potatoes that are split, fluffed, and finished hot in the Yoder Smokers Wood-Fired Oven so butter and pimento cheese can melt into every crease. Crisp bacon, savory spices, and a cool dollop of sour cream with fresh chives add layers of richness and balance. The result is creamy-centered, lightly crisp potatoes with a whisper of hickory smoke that pair with almost any main for holiday spreads all season long.
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For recipe video visit: https://www.atbbq.com/
INGREDIENTS
POTATOES & SEASONING:- 1½ lb petite gold (Yukon-style) potatoes (about 12)
- 2 tbsp Jacobsen Salt Co. Pure Kosher Sea Salt, for boiling water
- Hardcore Carnivore Amplify Seasoning, to taste
- Cornhusker Kitchen Duck Fat Spray
- 12 tsp unsalted butter (about 2 oz total)
- 12 tsp pimento cheese (about 2 oz total)
- 8 slices bacon, cooked crisp and chopped (see Directions)
- 4 oz sour cream (or crème fraîche)
- 2 tbsp finely sliced chives
INSTRUCTIONS
- Preheat the pellet grill to 400°F with the Yoder Smokers Wood-Fired Oven installed.
- Lay bacon on a wire rack set over a sheet pan. Bake in the Wood-Fired Oven until mostly crisp, about 10–15 minutes, spinning the pan once. Transfer to a board to cool, then chop.
- While the bacon cooks, boil the potatoes whole in well-salted water (Jacobsen kosher) until just tender when pierced with a toothpick. Drain and steam off excess moisture.
- Slit each potato across the top. Pinch the ends to “pop” it open, then use a fork to gently scrape and fluff the interiors to create nooks for the fats to melt into.
- Spray a sheet pan lightly with duck fat. Set the potatoes on the pan and mist the tops as well. Nestle 1 tsp butter into each, season lightly with Amplify, and top with about 1 tsp pimento cheese. You’re aiming for roughly equal butter and cheese.
- Bake in the WFO until the cheese is lightly browned and bubbling and the tops look a touch crisp, about 15–20 minutes, rotating once. If you see some butter on the pan, spoon that flavorful fat back over the potatoes.
- Finish warm with small dollops of sour cream (or crème fraîche), a shower of chopped bacon, and sliced chives. Serve immediately—these hold well on the pan for buffet service.