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.
Made half-recipe. Easy to prep in advance. Followed ingredient list except used reduced-fat cheddar. Made just a couple changes: used a ricer on the potato and stuffed all 6 skins rather than throwing any away. Had them ready & waiting to pop in the oven to reheat/melt topping. Served with CL's chipotle meat loaf and crisp-steamed carrots & broccoli. Hearty winter supper.
Read MoreDelicious and easy to make. They also reheat well in the toaster oven.
Read MoreThese were fantastic! We used soy cheddare and Morningstar Farms veggie bacon to make a vegetarian dish. Added extra chipotles for more spice!
Read MoreGreat tasting recipe. Didn't require any additional salt or butter/sour cream which was great. I used a hand potato masher to get the proper consistency. Make sure you use a small spoon when removing the pulp from the shells.
Read MoreThis recipe is fantastic! I cut the recipe down to two potatoes and added more chipotle for extra smokey-spicy goodness. I made these to go with a London broil that I let sit in the whiskey marinade from this issue for about 9 hours and steamed baby carrots in a light garlic honey glaze. I have already raved about these to friends and will make them again soon!
Read MoreThese were delicious and easy to make. We dropped the bacon and used extra chipotle. They were very, very nice.
Read MoreI am a fan of potato skins anyway and these are delicious
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