× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Southwestern Stuffed Potatoes

These Southwestern Stuffed Potatoes are one-bite delights!

Share this

Print Recipe
Potato Type: Petite
Prep Method: Baked


AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

40 Mins


Serves 12


These Southwestern Stuffed Potatoes are one-bite delights!




  • 12 petite potatoes, about 2 inches in diameter
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly cracked black pepper
  • ½ cup shredded cheddar cheese
  • 2 teaspoons finely chopped red jalapeno pepper
  • Fresh cilantro for garnish


  • 1 avocado
  • ½ lime, juiced
  • 2 Tablespoons fresh chives, finely chopped
  • Kosher salt and freshly cracked black pepper to taste


  1. Preheat oven to 400 °F.
  2. Trim a sliver off one side of each potato so they lie flat. In a large bowl, drizzle potatoes with olive oil and season with salt, pepper and garlic powder. Toss together to coat evenly and lay potatoes on a parchment lined baking sheet. Bake for 30-35 minutes or until the potatoes are fork tender.
  3. Remove potatoes from oven and let them rest until they are cool enough to handle, then cut ¼” from the top of each. Using a ½ teaspoon, scoop out the middle portion of each potato so the remaining portion looks like a little cup. Place the potato “cups” back onto the baking sheet with the cup side up.
  4. Evenly distribute the shredded cheddar cheese into each potato cup. Season with salt and pepper, and place the baking sheet back into the oven for about 5 minutes until the cheese has just melted.
  5. While the cheese is melting, peel and pit the avocado. Dice the avocado and transfer to a medium bowl. Add chives, lime juice, salt and pepper and mash together with a fork until half smooth and half chunky. Adjust salt and pepper to taste.
  6. Once the cheese has melted in the potato skins, remove the baking sheet from the oven. Let potatoes cool slightly and then top with guacamole mixture. Garnish with finely chopped jalapeno pepper and a sprinkle of cilantro. Serve warm or at room temperature.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up