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)

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