Instructions

1. Preheat the oven to 425 degrees.
2. Add the shredded cheese, cream cheese, mayonnaise, garlic powder, onion powder, cayenne, jalapeño peppers, chopped pimentos and Worcestershire sauce to a medium bowl. Mix together and taste for seasonings. Add salt and pepper to taste. Chill the pimento cheese while you make the potato skins.
3. Place the potatoes on a baking sheet and drizzle with olive oil, salt and pepper, toss to combine. Using a fork, prick the potatoes to let the steam escape while cooking.
4. Roast the potatoes for 30 minutes, tossing halfway through until the potatoes are tender and can be easily pierced with a fork. When the potatoes are tender, let them cool slightly then slice them in half vertically and let cool for another 10 minutes.
5. Turn the oven up to 450 degrees. Hollow out the center of each potato, leaving enough around the sides of the potato to hold the cheese.
6. Brush each potato with the melted butter, season with salt and pepper, then place back into the oven for another 15 minutes until crispy.
7. Let the potatoes cool for at least 15 minutes then stuff with the chilled pimento cheese.
8. Garnish with chopped scallions and serve.