Twice-Baked Chipotle Potatoes

• 4 (8 ounce) russet potatoes, scrubbed and pricked with fork in several places
• 12 cup sour cream
• 1 cup cup shredded cheddar cheese
• 1 tablespoon finely chopped canned chipotle with some adobo sauce (or more to taste)
• 1 green onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 4 bacon, slices cooked and crumbled (optional)

1. Preheat oven to 375 degrees with rack in upper third.
2. Place potatoes on baking sheet and bake until tender, about 1 hour.
3. Let stand about 20 minutes, until cool enough to handle.
4. Increase oven temperature to 425 degrees.
5. Cut a piece off tops of potatoes.
6. With teaspoon, scoop pulp from tops and inside potatoes into medium bowl, leaving about a 1/4-inch potato shell.
7. Mash potato in bowl with sour cream, cheddar, chipotle, scallions, oregano, bacon, salt and pepper.
8. Fill shells with potato mixture, mounding it.
9. Place filled potatoes in baking dish with sides.
10. Return to oven and bake until stuffing is hot and browned in places, about 20 minutes.

russet potatoes, sour cream, cheddar cheese, sauce, green onion, oregano, kosher salt, ground black pepper, bacon

Taken from www.food.com/recipe/twice-baked-chipotle-potatoes-517728 (may not work)