El Paso Potatoes

1 1/4 lbs. peeled leftover baked potatotes (or just bake them yourself in the microwave)
1/2 cup bell peppers (coarsely chopped)
3/4 cup grated cheddar cheese
1/4 cup sour cream
1/8 cup diced jalapenos
3/4 tblsp. seasoned salt

Peel skins off of baked potatoes. Slice potatoes lengthwise into quarters and coarsely chop. Coarsely chop bell peppers. Place potatoes, bell peppers, diced jalapenos, seasoned salt, cheddar cheese and sour cream in mixing bowl, and mix thoroughly with rubber spatula. Lightly coat bottom and sides of a baking pan with grease. Place mixture into the pan. Cover pan with aluminum foil and bake at 350 degrees F for 35 minutes.

Tip: Add more jalapenos for an extra kick.