READY IN 1 hr

Southwestern Style Twice Baked Potatoes

Read Reviews (12)

"This is a recipe that I have been working on for a while. They are great for my husband's football parties! Serve with sour cream or ranch dressing on the side. Enjoy!" — Ms. Keri

Directions

Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes. Allow potatoes to cool, then slice in half lengthwise.
Preheat the oven to 350 degrees F (175 degrees C).
Scoop out the centers of the potato halves, leaving about 1/2 inch of potato in the skin to keep its shape. Place skins on a greased baking sheet and place the scoopings into a bowl. Mash the potato in the bowl with milk, salt, pepper and butter until smooth, or as smooth as you prefer. Stir in the green and red peppers, jalapeno and garlic until evenly distributed. Mound the mixture into the potato skins. Sprinkle cheese and bacon bits over the top.
Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.

Kitchen-Friendly View

PREP 45 mins
COOK 15 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jan 26, 2008

I have to agree, I love potato skins or any potato, but after making these for the game, after the first batch, I just sauteed the veggies together before baking and adding the cheese. The guys enjoyed and loved them. Thanks for the post.

—Cooking 101

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Most Helpful Critical Review

Jan 20, 2008

The recipe's basic concept is fantastic, but unless you love raw vegetables in your mashed potatoes there is an important step missing. This recipe is much improved by sauteeing the garlic, onion and peppers before adding them to the mashed potatoes. actually, it's terrific if you cook the vegetables first. I would have given this recipe a much higher rating, but due to the raw vegetables, I only am giving it three stars.

—CJ McD

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16 Ratings

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Sep 24, 2011

I followed the ingredients list but winged it on the amounts, just adding and stirring until it looked right to me. I used a dribble of buttermilk rather than the 1/2 cup milk, only because I had some to use. I sauteed the onions before I added them because they would only get heated for 15 minutes and I wanted them cooked. One jalapeno rather than two was friendlier to Hubs' sensitive innards. I used more butter and sour cream than called for and added some of the Cheddar and bacon (I used the real thing) to the potatoes rather than just sprinkling it over the top. The results were a real taste sensation, odd since there is no seasoning! The peppers and bacon not only make these potatoes colorful and festive, they add a zippiness of flavor. The recipe is very worthy of being repeated, but I will keep in mind that 2 c. of shredded cheese was way more than I needed, even after adding a good amount to the potato mixture.

—naples34102

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Mar 03, 2009

I made these to go along with a southwestern flank steak and they were so yummy! I did cook the peppers and onions first before adding them to the potatoes as someone had suggested. I don't think I would've liked them raw. They were a huge hit and a new favorite! Thanks!

—georgiaFANATIC

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Mar 17, 2009

Help! Nobody told me what to do with the onion and sour cream! I mixed those 2 ingredients in with the rest, everything worked out. I used green onion for the onion and yellow peppers instead of gree. This took a little longer than 15 minutes to heat, but was really yummy when finished. Thanks for the recipe!

—SunnyByrd

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Feb 11, 2012

Hi there. I'm Keri, the person who posted this recipe. I submitted as is due to the fact that I like raw vegetables but since this posting (2006) have found that it would be best to cook the onion and peppers first. Wonderful suggestion! My intention for the sour cream is to top the potato and is optional but it does taste great to add it into the potato mixture as well. I submitted the edits about 2 years ago, it takes a while for it to be processed. Also, use real bacon, not fake bacon pieces if you can. Thank for all of the nice reviews. I'm glad you all have enjoyed is as much as I do.

—Ms. Keri

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Jun 10, 2008

I used this recipe for dinner and my usually very picky family really enjoyed it. There are just a few things they all like so I'll definitly be cooking it again! Thank you!!

—Kasher

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Jun 10, 2008

These are great. I recommend this to anyone who likes twice baked potatoes like I do.

—chinney

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Nutrition

Calories
290 kcal
15%

Carbohydrates
19.2 g
6%

Cholesterol
55 mg
18%

Fat
18.5 g
28%

Fiber
1.8 g
7%

Protein
12.7 g
25%

Sodium
418 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwestern Style Twice Baked Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 290
Calories from Fat: 166

% Daily Value *
Total Fat 18.5g 28 %
Saturated Fat 11.4g 57 %
Cholesterol 55mg 18 %
Sodium 418mg 17 %
** Potassium 420mg 12 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 1.8g 7 %
Protein 12.7g 25 %
Sugars 3.5g
Vitamin A 22 %
Vitamin C 70 %
Calcium 36 %
Iron 7 %
** Thiamin 12 %
** Niacin 28 %
** Vitamin B6 22 %
** Magnesium 12 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.