Bacon-Chipotle Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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If you don't care for the spicy chipotle chiles, omit them—these simple potatoes are good either way. Remember this side dish next summer; it is quite good with barbecue. Ingredients:
6 medium baking potatoes (about 3 pounds) |
1 1/4 cups low-fat buttermilk |
1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided |
1/3 cup thinly sliced green onions |
2 tablespoons finely chopped chipotle chile, canned in adobo sauce |
1 teaspoon salt |
4 bacon slices, cooked and crumbled (drained) |
Directions:
1. Preheat oven to 450°.
2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.
3. Spoon potato mixture evenly into 10 shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.
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