Bacon-Chipotle Twice-Baked Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.6g
  • Carbohydrate: 37g
  • Fiber: 4.1g
  • Cholesterol: 19mg
  • Iron: 1.9mg
  • Sodium: 464mg
  • Calcium: 168mg

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.
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Bacon-Chipotle Twice-Baked Potatoes Recipe at a Glance
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