Place whole potatoes (do not poke) into microwave-safe covered dish.

Microwave on HIGH for 3 to 4 minutes.

While potatoes are cooking, cut mini peppers into small 1/3-inch slices. Sauté peppers in a nonstick pan. Remove from pan and set aside.

Remove potatoes from microwave, place on cutting board and cover each with paper towels. Using the side of a coffee cup or flat utensil, smash the potatoes until 1 3/4-inch thick.

Spray sauté pan with cooking spray, heat on medium and add smashed potatoes. Cook for 1 to 2 minutes until potatoes start to brown.

Place potatoes on a plate and layer with sour cream or yogurt (optional), peppers and cilantro. Dust with salt, chili powder and pepper to taste. Serve warm.