Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty & Cheesy Southwest Chicken & Pepper Jack Twice Baked Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chloe Green
  • Total Time: 1 hour 30 minutes – 1 hour 40 minutes
  • Yield: 4–6 servings 1x

Description

A cozy, flavorful twist on the classic twice-baked potato, filled with tender chicken, zesty southwest spices, colorful bell peppers, and melted Pepper Jack cheese. Perfect for weeknight dinners, family gatherings, or a comforting meal any time of year.

Ingredients

Scale

  • 4 large russet potatoes

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup cooked chicken, shredded

  • 1/2 cup sour cream

  • 1/4 cup cream cheese, softened

  • 1/2 cup diced red bell pepper

  • 1/2 cup diced green bell pepper

  • 1/4 cup finely chopped red onion

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cumin

  • 1/4 teaspoon garlic powder

  • 1 cup shredded Pepper Jack cheese, divided

  • 2 tablespoons chopped fresh cilantro (optional)

  • 1/4 cup diced jalapeño (optional)

Instructions

  • Preheat the oven to 400°F (200°C). Wash and scrub the potatoes, pat dry, rub with olive oil, and sprinkle with salt.

  • Bake the potatoes directly on the oven rack for 50–60 minutes, until a fork easily pierces them. Let cool slightly.

  • Slice each potato in half lengthwise and carefully scoop out the flesh into a medium bowl, leaving 1/4 inch inside the skins.

  • Mash the potato flesh with sour cream, cream cheese, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until smooth.

  • Fold in shredded chicken, bell peppers, red onion, half of the Pepper Jack cheese, and jalapeños if using. Mix well.

  • Spoon the mixture back into the potato skins, dividing evenly, and top with remaining Pepper Jack cheese.

  • Place the stuffed potatoes on a baking sheet and bake 15–20 minutes until cheese melts and is slightly golden.

  • Garnish with fresh cilantro if desired and serve immediately.

Notes

  • Make ahead: Prepare the filling a day in advance; refrigerate and bake when ready.

  • Vegetarian option: Substitute chicken with black beans, corn, or mushrooms.

  • Adjust spice: Omit jalapeños for mild flavor or add more for extra heat.

  • Cheese alternatives: Cheddar or Monterey Jack work if Pepper Jack isn’t available.

  • Serving suggestions: Pair with a salad, roasted vegetables, or rice for a complete meal.

  • Prep Time: 20 minutes
  • Cook Time: 70–80 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://chloedelish.com/hearty-cheesy-southwest-chicken-pepper-jack-twice-baked-potatoes/