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/

Learn more about the Yoder Smokers YS640S

Learn more about the Yoder Smokers Wood-fired Oven

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
FAT & FILLINGS:
  • Cornhusker Kitchen Duck Fat Spray
  • 12 tsp unsalted butter (about 2 oz total)
  • 12 tsp pimento cheese (about 2 oz total)
TOPPINGS:
  • 8 slices bacon, cooked crisp and chopped (see Directions)
  • 4 oz sour cream (or crème fraîche)
  • 2 tbsp finely sliced chives

INSTRUCTIONS

  1. Preheat the pellet grill to 400°F with the Yoder Smokers Wood-Fired Oven installed.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.