Monday, January 18, 2010

Bacon-Chipotle Twice Baked Potatoes

When you make twice baked potatoes, it's best not to be the middle of summer. Good thing it's winter. They are easy to make, but take a long time in the oven. Cheesy, bacony, a little could this be bad. That's right they aren't. MMMM. Potatoes. These are very good. They remind me of something Bobby Flay would make.

Bacon-Chipotle Twice Baked Potatoes

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)

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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