Slightly spicy with plenty of cheese, these appetizers are always a hit! Instead of the usual cheese and bacon combo, bell peppers and green chiles turn a classic appetizer into an exciting new dish. I like to use small golden potatoes for this, they make the perfect two-bite appetizer. However, if you would rather turn this into a meal the recipe can easily be adapted for russet potatoes. If using the golden potatoes please just take extra care when scooping them up, the skin is much thinner than other potatoes.
12 golden potatoes
¼ red bell pepper, diced
¼ green bell pepper, diced
1 ounce diced green chiles
4 ounces shredded cheddar cheese
6 ounces sour cream
1 tablespoon minced garlic
3 ounces shredded pepperjack cheese
Bake the potatoes at 350 for 40-50 minutes, or until cooked completely. Once cooled, halve all potatoes and carefully scoop out the potatoes. The skins of these potatoes are much thinner than russets, so I like to leave a little potato intact to make it a little more sturdy.
Mix the potato, red bell pepper, green bell pepper, green chiles, cheddar cheese, sour cream and garlic together in a bowl. Carefully spoon the mixture into the potato skins. Top with shredded pepperjack cheese and bake at 350 for 20 minutes or until the tops are golden.