Boil-then-bake baby gold potatoes with pimento cheese, butter, bacon & chives—smoky, creamy two-bite sides made hot in the wood-fired oven.

Loaded Pimento Baby Potatoes

Nov 05, 2025 • Tom Jackson

These Loaded Pimento Baby Potatoes pack steakhouse comfort into two-bite portions perfect for holiday spreads and potlucks. Petite gold potatoes are boiled just until tender, then split and gently forked to create fluffy texture that eagerly soaks up flavor. They’re finished hot at 400°F in the Yoder Smokers Wood-Fired Oven, where butter and pimento cheese melt into every crease while the tops take on light browning and a whisper of hickory aroma. Bacon cooks separately on a rack over a sheet pan for even rendering and crisp bites without the mess—save those buttery pan drippings and spoon them back over the potatoes before serving. A sprinkle of Hardcore Carnivore Amplify adds a savory boost, and a cool dollop of sour cream with fresh chives ties everything together. The result is creamy-centered, lightly crisp potatoes with balanced smoke and rich, familiar flavors that pair with almost any main. Easy to scale and serve warm right from the pan, they’re a crowd-pleasing side all season long.

What You’ll Love About This Recipe

Perfect two-bite side for holidays, buffets, and potlucks
Boil-then-bake method yields creamy centers and lightly crisp tops
Pimento cheese and butter melt into fork-fluffed interiors
Rack-rendered bacon for clean, evenly crisp crumbles
Simple seasoning with big savory payoff from Amplify
Runs great at 400°F in the Wood-Fired Oven with hickory

Loaded Pimento Baby Potatoes Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12

Prep Time

10 minutes

Cook Time

30 minutes

Calories

140

Boil-then-bake baby gold potatoes with pimento cheese, butter, bacon & chives—smoky, creamy two-bite sides made hot in the wood-fired oven.

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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

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Directions

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 WFO 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.

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Recipe Note

Recipe FAQ

Can I make these without the Wood-Fired Oven?
Yes. Bake on a sheet pan at 400°F in a conventional oven. Rotate the pan halfway and, if you want extra browning, finish with a brief broil while watching closely.
Why boil before baking?
Boiling guarantees tender centers fast. Fork-fluffing after you split them creates nooks so the butter and pimento cheese melt down into the potato.
What kind of pimento cheese works best?
A sharp cheddar–based spread. Scoop it cold so it holds its shape going into the potato, then it melts smoothly in the oven.
How do I keep the bacon crisp?
Render on a wire rack set over a sheet pan for airflow. Spin the pan halfway for even cooking, then chop just before topping.
Can I make them ahead?
You can boil, split, and fluff a few hours in advance. Fill and bake just before serving so the tops stay lightly crisp and the cheese is melty.
What pellets pair well?
Hickory complements bacon and cheddar notes without overpowering the potatoes.

Recipe Highlights & Insights

Boil-then-bake method delivers creamy interiors with lightly crisp tops.
Butter + pimento cheese melt into fork-fluffed potatoes for rich, savory bites.
Rack-rendered bacon stays evenly crisp and mess-free.
Runs beautifully at 400°F; rotate pans for even browning in the Wood-Fired Oven.
Holiday-ready two-bite side that scales easily for potlucks and buffets.