Bacon-Chipotle Twice-Baked Potatoes

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. 1. Preheat oven to 450°.
2. 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. 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.