Bacon-Chipotle Twice-Baked Potatoes

recipe
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.

Yield:

10 servings (serving size: 1 stuffed shell)

Recipe from

Cooking Light

Nutritional Information

Calories 241
Caloriesfromfat 22 %
Fat 6 g
Satfat 3.1 g
Monofat 2 g
Polyfat 0.3 g
Protein 9.6 g
Carbohydrate 37 g
Fiber 4.1 g
Cholesterol 19 mg
Iron 1.9 mg
Sodium 464 mg
Calcium 168 mg

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)

Preparation

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.

Lorrie Hulston Corvin,

Cooking Light

December 2008
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