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Baked Idaho® Potatoes with Red Pepper & Cheddar Cheese

baked idaho potatoes with red pepper and cheddar cheese

These cheddar cheese and pepper baked potatoes can be a side dish or a main dish with a salad on the side.

  • Duration
  • Cook Time
  • Prep Time
  • 24Servings


  • 24 Idaho potatoes
  • 6 cups sliced red bell peppers
  • 3 cups sliced red onion
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 cups plain lowfat yogurt
  • 8 cups grated cheddar cheese
  • 1/2 cup sliced green onions


1. Scrub potatoes; dry and pierce with fork. Bake in 425°F. 45 to 60 minutes, or until tender. 

2. Saute peppers and onions in olive oil in a large skillet over medium heat for 4-5 minutes, or until soft. Season with salt and pepper to taste.

3. To serve: Blossom each potato with a fork. Top each with 2 tablespoons yogurt and 1/3 cup cheese. Broil until cheese is melted. Top each with 1/4 cup red pepper mixture, and garnish with 1 teaspoon green onion.

Source: Idaho Potato Commission

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