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Grilled Twice Baked Potato Stuffed Peppers

Prep Time25 mins
Cook Time1 hr 20 mins
Total Time1 hr 45 mins
Servings: 6 peppers
Author: Stacey Little | Southern Bite


  • 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
  • salt
  • pepper


  • 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.


No grill? Finish in the oven at 350°F for about 20 minutes.