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 1/4-inch slices. Spray a nonstick pan with cooking spray and heat to medium. Add peppers and sauté until they become slightly soft and start to brown. Remove from pan and set aside.
Remove potatoes from microwave and, using a layer of paper towels covering each potato, smash them on a cutting board until 1 3/4-inch thick. Helpful tip: Use the side of a coffee cup or flat cooking utensil to smash the potatoes.
Spray sauté pan with cooking spray or add 2 tbsp olive oil to a pan, heat on high, and add smashed potatoes in a single layer. Cook for 1 to 2 minutes until potatoes start to brown on both sides.
On a plate, place potatoes and layer with sour cream or yogurt (optional), peppers and cilantro. Dust with salt, chili powder and pepper to taste. Serve warm.
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