Recipe by Ms. Keri
"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!"
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
salt and pepper to taste
green bell pepper, seeded and diced
red bell pepper, seeded and diced
jalapeno peppers, seeded and chopped
shredded Cheddar cheese
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.
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.
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make doubly delicious twice-baked potatoes.
Amazing bakers with crisp, golden skin and light, fluffy insides.
For a perfectly fluffy baked potato, don't skimp on time. It's worth the wait.