Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Bacon-Chipotle Twice-Baked Potatoes

Cooking Light

My Notes

(Only you will be able to view, print, and edit this Note)

Edit Note

Outstanding

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)

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. Preheat oven to 450°.

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. 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.

Nutritional Information

Calories:
241 (22% from fat)
Fat:
6g (sat 3.1g,mono 2g,poly 0.3g)
Protein:
9.6g
Carbohydrate:
37g
Fiber:
4.1g
Cholesterol:
19mg
Iron:
1.9mg
Sodium:
464mg
Calcium:
168mg
Lorrie Hulston Corvin, Cooking Light, DECEMBER 2008