Bacon-Chipotle Twice-Baked Potatoes
- 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)
- Preheat oven to 450u0b0.
- Pierce potatoes with a fork. Bake potatoes at 450u0b0 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.
- Spoon potato mixture evenly into 10 shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450u0b0 for 15 minutes or until thoroughly heated.
baking potatoes, lowfat buttermilk, cheddar cheese, green onions, chipotle chile, salt, bacon
Taken from www.myrecipes.com/recipe/bacon-chipotle-twice-baked-potatoes (may not work)