Southwestern Style Twice Baked Potatoes

Southwestern Style Twice Baked Potatoes

16
Ms. Keri 3

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 290 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.

Reviews

16
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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, oni...

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, oni...

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...

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 h...

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 o...

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 th...

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...

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!!

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

I didn't like the raw onion in this. It didn't get cooked enough for our tastes. I omitted the bell peppers, but I can only assume that those remain crunchy too. Otherwise, I liked these. I used...