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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

290 calories; 18.5 g total fat; 55 mg cholesterol; 389 mg sodium. 19.2 g carbohydrates; 12.7 g protein; Full Nutrition


Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2012
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
01/20/2008
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. Read More
(42)
26 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/20/2008
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. Read More
(42)
Rating: 4 stars
09/25/2011
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. Read More
(21)
Rating: 4 stars
01/27/2008
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. Read More
(19)
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Rating: 5 stars
02/11/2012
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. Read More
(16)
Rating: 5 stars
03/03/2009
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! Read More
(11)
Rating: 4 stars
03/17/2009
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! Read More
(9)
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Rating: 5 stars
06/10/2008
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!! Read More
(6)
Rating: 5 stars
06/10/2008
These are great. I recommend this to anyone who likes twice baked potatoes like I do. Read More
(5)
Rating: 4 stars
12/31/2011
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 a little more sour cream than was recommended and a little less milk -- because we prefer the flavor of sour cream. The texture was not compromised. This is easily customizable to your personal tastes. I suggest using kosher salt and oil on the outside of the potatoes during the baking stage so that the skins are flavored too so you can slice and eat the ENTIRE thing! Thanks for the recipe. P.S. I subtracted a star because the recipe doesn't tell you when to use the onion and sour cream. It's apparently been like that for at least 3 years now and no one has bothered to edit it:( Read More
(5)