Preheat oven to 400°F (200°C). Poke holes in each potato with a fork. Rub each potato with olive oil and place on a baking sheet. Bake for 1 hour, or until tender. Remove from oven and let cool for 15-20 minutes.

Cut the tops off the cooled potatoes lengthwise. Carefully scoop out the inside of each potato into a bowl, leaving a shell. Mash the scooped potato flesh in the bowl. Add sour cream, softened butter, chili powder, and cumin to the mashed potato and mix until well combined.

In a separate bowl, combine the chopped green bell pepper, red bell pepper, green onions, pickled jalapenos, and canned green chilies. Stir this vegetable mixture into the mashed potato mixture until evenly distributed.

Spoon the potato filling back into the potato shells. Sprinkle the shredded cheddar cheese over the top of each stuffed potato.

Reduce oven temperature to 350°F (175°C). Bake the stuffed potatoes for 20 minutes, or until the cheese is melted and bubbly.

Serve hot.