We had a salad on the side. That makes it ok right? Who cares? These are FANTASTIC! And really really good leftover as well. I mean really, how could they not be? I will repeat. Bacon-chipotle twice baked potatoes . . . We did a third of the original recipe. So what is here is what we made, you can follow the link for the original. We also cooked them the first time in the microwave to cut down on the time. Also, I think I have a picture which I will post from home. Assuming we have internet. Which is a huge assumption. Damn you Verizon! (EDIT - Picture posted below; we did not have internet long enough last night to do this so I am doing it now.)
Bacon-Chipotle Twice-Baked Potatoes
This recipe [what we made] made enough for us for dinner, plus a lunch. Cooking Light, DECEMBER 2008 (Again, this is what we made not the original)
2 medium baking potatoes
a little less than 1/2 cup low-fat buttermilk
a little less than 1/2 cup shredded cheddar cheese, divided
2 tablespoon thinly sliced green onions
1 tablespoon finely chopped chipotle chile, canned in adobo sauce
1/3 teaspoon salt
1 1/2 bacon slices, cooked and crumbled (drained)2. Pierce potatoes with a fork. Cook potatoes in microwave on baked potato setting; cool slightly (this is VERY important that you cool them slightly otherwise the fall apart). Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, buttermilk, 1/4 cup cheese and remaining ingredients in a large bowl.
3. Spoon potato mixture evenly into shells. Sprinkle remaining cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated. Broil for a few minutes for a nicely browned top.
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