Southwestern Style Twice Baked Potatoes

Southwestern Style Twice Baked Potatoes

14 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Ms. Keri
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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (14)

Rate This Recipe
CJ McD
34

CJ McD

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.

Cooking 101
17

Cooking 101

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.

naples34102
13

naples34102

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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