Bacon-Chipotle Twice-Baked Potatoes
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 6 medium baking potatoes (about 3 pounds)
- 1 1⁄4 cups low-fat buttermilk
- 1 1⁄4 cups shredded extra-sharp cheddar cheese, divided
- 1⁄3 cup thinly sliced green onion
- 2 tablespoons finely chopped chipotle chiles, canned in adobo sauce
- 1 teaspoon salt
- 4 bacon, slices cooked and crumbled (drained)
directions
- Preheat oven to 450°.
- 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.
- 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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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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