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Bacon-Chipotle Twice-Baked Potatoes

Yield 10 servings (serving size: 1 stuffed shell)
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)

Nutrition 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

How to Make It

  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.