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These guys may be a re-post from when I first started my food blog but they are one of my favorite side dishes for grilled steaks. Plus they can be made up ahead of time and then finished on the grill indirect while the steaks rest.

Southwest Twice-Baked New Potatoes
Adapted from Southern Living March 2006

2 pounds medium-size new potatoes
1 tablespoon canola oil
1 tablespoon kosher salt
1/2 cup shredded Cheddar cheese
2 tablespoon sour cream
1 tablespoon melted butter
2 tablespoon heavy cream
1/2 teaspoon pepper
1/2 teaspoon Salt
1/2 teaspoon paprika
1/2 poblano, anaheim, or jalapeno peppers

Cut a thin slice from the bottom of each potato to make it flat so the potatoes will be stable. Rub them with oil and then rub with the 1 Tbsp of salt.

Bake them at 350f just until soft to touch, about 45 minutes. Remove and let cool for about 10 minutes.

While the potatoes are cooking, char the pepper over a hot flame until blistered. Place in a ziptop bag for 5 minutes, then peel, seed, and dice it. Use half or more of it for these recipe.

Cut a thin slice from the top of each cooked potato. Use a melon baller or a very small spoon to carefully scoop out most of the insides of each potato to make a little bowl. Keep all of the pulp in a mixing bowl.

Add shredded Cheddar cheese and next 6 ingredients to potato pulp in bowl and mash with a potato masher or just a fork. Mix in the diced pepper.

Stuff some of this mixture into each potato shell.

Bake potatoes at 350° for another 10 – 20 minutes until the tops start to turn golden.

Garnish with your choice of more sour cream, paprika, cheese, cilantro or just about anything.