Recipe by Jessie
"These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green bell pepper, chopped
1 (16 ounce) can
chili beans in spicy sauce, undrained
vegetarian Worcestershire sauce
minced jalapeno peppers
shredded Monterey Jack cheese
Great recipe. I used 4 oz of green chilies instead of jalapeno peppers. When I make it again, I will use a little more Worcestershire sauce.
I did not really care for these potatoes. I think the reason was I like the taste of baked potatoes and I felt this recipe was trying to cover the taste of the potato...
I made this (just for me) yesterday for lunch. I replaced the jalapeno's with canned chili peppers and used refried beans instead of the chili beans. This was a really tasty and satisfying treat. Thanks Jessie!
This recipe is FANTASTIC. Die-hard meat eaters just scarfed this recipe down. I added mushrooms in for a little added texture and melted the cheese on top by placing the skillet in the oven. But, this recipe will be made again and again (and, if you are a meat eater, you could easily throw a little meat in there, too).
Yummy, fun & bean-ey way to fancy up a typical butter/cheese/baked potato. I just found the Worcestshire flavor to be a little odd. Otherwise, the beans w/ sauteed veggies, plus grated cheese and green onions perched atop a fluffy baked potato, was very good and something that I'd fix again. Incidentally, I scrubbed the potatoes, rubbed them in EVOO, sprinked them w/ sea salt and baked at 400 for 45-50 min. b/c we LOVE to eat our potato skins crispy w/ Texas Pete hot sauce!
WOW! I think the bean topping could have been enough for 6 or 8 potatoes! BUT it was good! I omitted the jalapenos and when the potatoes were done and split, I drizzled a little melted butter over them first, followed by the bean mix, then the cheese (which I then melted in the microwave for a few min) and then a dollop of sour cream. Very good potatoes and a good twist to the old basic baked spud! Thanks!
Really good. I used 6 potatoes since mine were sort of small, and used a can of diced green chiles instead of jalepenos. I didn't have quite enough green pepper, but with the extra green chiles, it evened out fine. I used lactose-free cheddar/jack mix and regular Worcestershire. We had a little extra bean mix and my husband made it into a sandwich later.
Really good, filling, and easy. I didn't use jalapenos since I have a 2y/o, but got chili that had red & green chiles in it. Next time I'd like to add some spices and see how it turns out.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
Quick, flavorful roasted red potatoes.
See how to make a rich, creamy potato casserole with a crispy top.
See how to make easy oven-roasted potatoes.