Bacon-Chipotle Twice-Baked Potatoes

8 Reviews
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Yield
10 servings (serving size: 1 stuffed shell)
By Lorrie Hulston Corvin
December 2008
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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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Ratings & Reviews

carolfitz's Review

tara31
January 30, 2014
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.

crusnock's Review

TerriS2
June 02, 2010
Delicious and easy to make. They also reheat well in the toaster oven.

tara31's Review

crusnock
March 14, 2010
These were fantastic! We used soy cheddare and Morningstar Farms veggie bacon to make a vegetarian dish. Added extra chipotles for more spice!

awestley's Review

awestley
October 19, 2009
Great 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.

MonkeyBrain's Review

MeMyselfAndPie
January 15, 2009
This 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!

amperez81's Review

amperez81
December 22, 2008
These were delicious and easy to make. We dropped the bacon and used extra chipotle. They were very, very nice.

TerriS2's Review

MonkeyBrain
December 02, 2008
I am a fan of potato skins anyway and these are delicious

MeMyselfAndPie's Review

carolfitz
May 15, 2010
N/A
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