I’ve been making these for years, but thought they were probably a little too labor intensive to share on Southern Bite. I made them a few weeks ago and was reminded of just how amazingly delicious they were and decided I just had to share them. And the truth is… they’re really not that much work. Sure, they take a little time, but they are difficult at all.
Just imagine the cheesy, bacony goodness of a twice baked potato stuffed into a flavorful bell pepper that then gets grilled to add that smoky flavor! They’re seriously amazing.
I love using Borden® Triple Cheddar Shredded Cheese in these. For generations creamy, delicious Borden® Cheese has been crafted with high-quality, wholesome ingredients and the same genuine love and care that you find on American, family-owned farms. That’s because Borden® Cheese is brought to you by more than 8,000 family farms across the US. And I love doing everything I can to support those family-owned farms.
I also like using a variety of colors of bell peppers for this just because the varying colors are pretty. Feel free to use whatever you like best. Did you know that green, yellow, orange, and red peppers are all start green? They do! You’ll find the colored peppers a bit more expensive in the grocery store because they have to stay on the plant longer and take more water and care than the young, green peppers. See… you learn something new every day!
Regardless of the color, I just know y’all are going to love these. They’re the absolute perfect side to add some excitement to your summer barbecue… and they look cool too!
Grilled Twice Baked Potato Stuffed Peppers
- 3 large baking potatoes
- 3 large bell peppers any color
- 1/2 cup crumbled bacon
- 1/2 cup sour cream
- 3 tablespoon butter melted
- 1 1/2 cups Borden® Triple Cheddar Shredded Cheese
- 3 green onions chopped
- 1/2 teaspoon garlic powder
- Preheat the oven to 400°F and wash the potatoes under cool water. Dry them and prick them each a few times with a fork. Place the potatoes on the middle rack of the oven and bake for 45 minutes to 1 hour (or longer depending on the size of the potato). When done, the potato should be very soft when gently squeezed. Remove them from the oven and allow to cool enough to handle.
- While the potatoes bake, slice each pepper in half from stem downward. Use a spoon to scrape out the seeds and membranes.
- Once the potatoes are cool enough to handle, slice each one in half and scoop out the flesh into a medium bowl. Add the bacon, sour cream, butter, cheese, green onions, and garlic powder. Mix gently to combine. Add salt and pepper to taste. Scoop the potato mixture into the peppers evenly, being sure to press it into all of the cavity.
- Preheat the grill to medium heat (about 350°F) and place the peppers on. Cook with the lid closed for 15 to 20 minutes or until the pepper is starting to char and the mixture is heated through and just bubbling around the edges. Serve warm.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.