Southwestern Style Twice Baked Potatoes Recipe

Southwestern Style Twice Baked Potatoes Recipe

How To Make Southwestern Style Twice Baked Potatoes

These twice baked potatoes made Southwestern style are the tastiest sides! Crispy potato skins are filled with mashed potato and peppers for a richer dish.

Preparation: 45 minutes
Cooking: 15 minutes
Total: 1 hour



  • 4baking potatoes
  • ½onion,diced
  • ½cupmilk
  • salt and pepper,to taste
  • 3tbspbutter
  • 1green bell pepper,seeded, diced
  • 1red bell pepper,seeded, diced
  • 2jalapeno peppers,seeded, chopped
  • 1tbspgarlic,minced
  • 2cupscheddar cheese,shredded
  • 4tbspbacon bits
  • ¼cupsour cream


  1. Cook each potato in the microwave for about 8 minutes until tender enough to pierce with a fork. Allow the potatoes to cool, then slice in half lengthwise.

  2. Preheat the oven to 350 degrees F.

  3. Scoop out the centers of the potato halves, leaving about ½-inch of potato in the skin to keep its shape. Place the skins on a greased baking sheet and place the scooped pieces into a bowl.

  4. 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.

  5. Mound the mixture into the potato skins. Sprinkle cheese and bacon bits over the top.

  6. Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.

  7. Serve warm and enjoy.


  • Calories: 326.41kcal
  • Fat: 19.14g
  • Saturated Fat: 10.80g
  • Trans Fat: 0.56g
  • Monounsaturated Fat: 5.07g
  • Polyunsaturated Fat: 0.98g
  • Carbohydrates: 26.88g
  • Fiber: 2.58g
  • Sugar: 3.30g
  • Protein: 13.02g
  • Cholesterol: 54.15mg
  • Sodium: 533.10mg
  • Calcium: 275.25mg
  • Potassium: 676.72mg
  • Iron: 1.40mg
  • Vitamin A: 171.31µg
  • Vitamin C: 42.79mg
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