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Twice Baked Green Chile Colby Jack Potatoes

Add a touch of heat and flavor by mixing in diced green chiles for a twist on a classic everyone loves. These twice baked potatoes are even better because they can be prepped ahead of time and baked when you’re ready.

20 minutes
1 hour, 20 minutes
1 hour 40 minutes


  • 5 medium Idaho Russet potatoes, scrubbed and dried
  • 1 tablespoon olive oil
  • 1 cup sour cream
  • 1 cup LA VICTORIA® Diced Green Chiles
  • 1 pound shredded Colby Jack cheese, divided
  • 4 tablespoon butter, sliced
  • Salt and pepper to taste
  • Smoked Paprika, chives and bacon bits for garnish, if desired


  • Chives and bacon bits


  1. Heat oven to 350°F.
  2. Rub potatoes with oil; sprinkle with salt.
  3. Place on rimmed baking sheet. Using fork tines, pierce potatoes a few times. Bake 45 minutes to 1 hour or until soft.
  4. Meanwhile, in medium bowl mix together sour cream, diced chiles, half of the shredded cheese and butter.
  5. Cut potatoes in half lengthwise. Scoop out centers of potatoes and add to sour cream mixture, using potato masher to create a smooth even mixture.
  6. Season to taste with salt and pepper.
  7. Scoop potato mixture back in potato skins and place them on a sheet pan. Add remaining cheese to top.
  8. Bake 20 minutes or until cheese is brown and bubbly and potatoes are warmed.
  9. Garnish with a sprinkle of smoked paprika, chopped chives and bacon bits, if desired.